Heat sunflower oil in a large pan and gently saute the onion until it softens, around five minutes.
Meanwhile, toast the cumin and coriander seeds in a small, dry pan, and grind them in a mortar and pestle.
Add the garlic, carrots, cumin, coriander, quinoa and vegetable stock. Bring to a gentle simmer.
Cook for 15-20 minutes, until the vegetables have softened.
Using a hand blender, puree the soup until it reaches the desired consistency.
Return to the heat and stir in the coconut cream. Season well and serve.
Optimum 9400 Method
Place all the ingredients in the blender and blend on speed 10 for 4-6 minutes.
Meanwhile, boil a kettle. Pour the hot water into a thermos flask to heat it up. When the soup is ready, pour the hot water out and the soup in.
Fill the jug a quarter full with hot tap water. Add a squirt of washing up liquid and blend on high for 60 seconds. Pour the soapy water out, rinse with clean water and dry.