6 tbsp. unsalted butter
2 lb. carrots, thinly sliced
2 large onions, chopped
6 tbsp. fresh ginger, peeled and minced
1/2 tsp. ground coriander
6 c. chicken broth
1 c. half and half
1/2 c. fresh parsley, minced or cilantro if a spicier version is desired

Melt butter in saucepan over low heat. Add carrots and onions. Cover pan and cook vegetables until they begin to soften, stirring occasionally, about 15 minutes. Mix in ginger and coriander. Add 2 cups broth; re-cover pan and simmer soup until carrots are very tender (about 20 to 30 minutes). Puree soup in blender or food processor (or even use a potato masher) until smooth. Add half and half and remaining broth to soup. If desired, season with salt (remember, though, the chicken broth is very salty) and pepper. Serve with parsley (or cilantro) on the side or sprinkled on top. This dish is better if prepared in advance, refrigerated and reheated over low heat before serving.

Serves 8. Can do ahead.