1 lg. onion, sliced thin
2 tbsp. unsalted butter
1 clove garlic, minced
1 tsp. ground coriander
10 carrots (about 1 1/3 lbs.), sliced thin
1 boiling potato (1/4 lb.), peeled & sliced
5 c. chicken stock or canned broth
1 1/4 c. fresh orange juice
1/2 tsp. salt
1/2 tsp. white pepper
2/3 c. heavy cream (optional)
1/4 c. or more (to taste) fresh coriander leaves, whole or minced (add after soup is cooked)

In a saucepan, cook the onion in the butter over moderate heat, stirring until soft. Add garlic and cook, stirring for 2 minutes. Add the ground coriander and cook stirring for 2 minutes. Add the carrots and potato and cook, stirring for 2 minutes. Add the stock, orange juice and rest of seasonings (except coriander leaves) and simmer 20-30 minutes or until carrots are tender. Puree in batches in a blender and transfer to a saucepan. Stir in the cream (optional). Season to taste with salt and pepper. Ladle into warm bowls and sprinkle with coriander leaves. Serves 6-8.

Note: Be very careful when pureeing hot soup.