Heat margarine in a large saucepan over medium heat.
Add onion, coriander, ginger and turmeric and sautè until the onions soften.
Add carrots and sweet potato to the pan and add the chicken stock, milk and sachet of Knorr Garlic and Herb Potato Bake.
Bring to a boil and reduce heat to a simmer.
Cook for 30 minutes until the carrots and potato are tender.
Place the soup ingredients into a liquidizer and pureé until smooth.
Stir in the cream, place into serving bowls and drizzle with a little honey and some extra cream.
Garnish with a sprig of thyme.