Carrot and coriander soup

vegetable oil, for frying

1 dash of white wine vinegar

extra virgin olive oil

1 onion, diced

2 garlic cloves, sliced

500g of carrots, peeled and sliced

2 sprigs of fresh thyme

1/2 tsp coriander seeds

1/2 bunch of coriander

600g of vegetable stock, or water

salt

pepper