Heat the oil and coriander in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the carrots, ¾ cup water, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring often, until carrots are soft, 15 to 20 minutes. Transfer to a food processor and puree until smooth, 2 to 3 minutes.
Top the dip with the cilantro and goat cheese. Drizzle with olive oil.
Serve with the flatbread, endive, snap peas, and radishes.