Heat the extra virgin olive oil in a large pot over medium heat. Add the roughly chopped onions and cook until they turn translucent, releasing their sweet, savory aroma. Stir occasionally to prevent sticking.

Toss in the chopped carrots and cubed potato, stirring well to coat them in the oil and onion mixture. Let them sauté for a minute or two to enhance their natural flavors.

Add the chopped coriander, ground cumin, black pepper, and chicken broth. Stir everything together, ensuring the vegetables are fully submerged in the flavorful liquid.

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook until the carrots and potatoes are tender enough to be pierced easily with a fork. This usually takes about 20–25 minutes.

Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Take care when blending hot liquids to avoid splatters.

Stir in the liquid cream, return the soup to a low boil, and let it simmer for another 2–3 minutes to meld the flavors beautifully.

Remove from heat and ladle the soup into bowls. Garnish with a sprig of fresh coriander or a drizzle of cream for an extra touch of elegance.