In a large saucepan, heat the coriander and the oil over medium heat, about 2 minutes. Add the carrots and the water. Season with kosher salt and freshly cracked black pepper. Cover and cook for about 15 minutes, being sure to stir frequently. Add the carrots and any remaining oil to a food processor and puree until the carrots reach a smooth, hummus-like texture. Transfer to a small serving bowl and garnish with the cilantro, the scallion and the goat cheese.