Add carrot, half the coriander and potato and stir fry for 1-2 minutes.
Add 2.5 cups of water. Close lid and let cook till carrot and potato are completely cooked.
Remove the carrot, potato, coriander and onion from the stock and blend to a puree. I threw away the bay leaf here.
Add the blended puree to the stock and add as much water as required to get to desired consistency. I added around 2 cups of water. The soup should be on the thicker side.
Close lid and bring to a boil. Add pepper powder, cream and salt and mix well.
Garnish with remaining coriander
Recipe by YourHungerStop at https://www.yourhungerstop.com/carrot-and-coriander-soup/