Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent, about 5 minutes.

Cook Carrots: Add the chopped carrots to the pot and cook for another 5 minutes, stirring occasionally.

Simmer Soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.

Season and Blend: Stir in the ground coriander and ground cumin. Season with salt and pepper to taste. Using an immersion blender or transferring the soup in batches to a blender, purée the soup until smooth.

Add Fresh Coriander: Stir in the chopped fresh coriander (cilantro) and simmer for an additional 5 minutes to allow the flavors to meld together.

Serve: Ladle the hot soup into bowls. Garnish each serving with a dollop of Greek yogurt or sour cream, if desired, and a sprinkle of fresh coriander leaves. Serve with crusty bread for dipping.