Heat the Stork Margarine and oil in a large saucepan, over medium-high heat. Add the onion and carrot and cook for 10 minutes, until vegetables have softened and start to caramelise.
Add the garlic and Robertsons coriander. Cook for 3 minutes, to soften the garlic and roast the coriander powder.
Add the Knorr Vegetable Stock Pot, potato and water. Bring to the boil, then turn down and simmer for 20 minutes, until potatoes are tender.
Add chopped fresh coriander and blend soup until smooth. Season with lemon juice and Robertsons Coarse Black Pepper.