In a 6qt. saucepot, heat oil on medium heat until hot. Add shallot and cook 2 to 5 min. until gold or tender stirring. Add carrots, potatoes, coriander and salt. Cook 5 to 7 mins.  Add stock to water and heat to boiling then reduce to simmer for 30 mins. Work in batches and ladle mix into a blender and puree. Remove center part of the blender to let the steam out, cover it with a paper towel to avoid spatter.  Divide among bowls and enjoy.