You can make this soup as chunky or as thin as you like. Just vary the amount of stock vs. blended vegetables...
1 TBSP olive oil 3 cups carrots 2 cups potatoes 1 TSP ground coriander (if you have coriander seed, just throw it in the blender with the carrots) 1 TSP ground cumin 1 TSP hot chili powder (or substitute like paprika or cayenne) 4 cups vegetable/chicken stock (non-MSG) salt and pepper to taste (You can add grilled chicken to make it spicy carrot stew)
Put stock and spices in sauce pan Steam vegetables When done steaming, set potatoes aside and put carrots in blender Put stock in blender and blend until smooth Put blend back in sauce pan and add potatoes
Throw some large croutons in the bowl for extra insoluble fibre and garnish!