Preheat the oven to 180°C, fan 160°C, gas mark 4.
Heat 1 tablespoon of the oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes.
Add the stock, cover and simmer for 15 minutes until tender.
Meanwhile, to make the croutons, toss the bread pieces in the remaining oil and 1 tablespoon of the chopped coriander.
Place on a baking tray and bake in the preheated oven for 10 minutes until golden.
Purée the soup (in a blender or with a handheld stick blender) and stir in the remaining coriander. Serve garnished with the croutons.
*All information included in this recipe has been provided by VHB Herbs.