1 lg. onion, sliced thin
2 tbsp. unsalted butter
1 garlic clove, minced
1 tsp. ground coriander
10 carrots (about 1 1/2 lb.), sliced
2 new potatoes, peeled & quartered
5 c. chicken stock
1 1/4 c. fresh - squeezed orange juice
1/2 tsp. salt
1/2 tsp. white pepper
2/3 c. heavy cream
1/4 c. minced fresh cilantro for garnish

Cook the onion in the butter over medium low heat, stirring until the onion is softened. Add the garlic and cook the mixture, stirring constantly, for 2 minutes. Add the dried coriander and cook the mixture for 2 more minutes, continuing to stir. Add the carrots and the new potatoes and cook the mixture, still stirring, for 2 minutes longer. Add the stock, the orange juice, the salt and white pepper. Bring the liquid to a boil, and simmer the mixture for 20-30 minutes on low heat, until the carrots are tender.

Puree the soup in batches in a blender. Transfer it to a saucepan and stir in the cream. Cook over medium - low heat until heated through. Add salt and white pepper to taste. Garnish with chopped fresh cilantro. Serves 6-8.