Instructions: Salt and pepper to taste 1/2 cup minced fresh parsley

Melt butter in a large saucepan over medium heat. Add carrots, onions and garlic. Cover and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.

Mix in ginger, orange peel and coriander. Add 2 cups broth. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.

Puree soup in batches in a food processor or blender. Add remaining 3 cups broth and half-and-half. Season with salt and pepper to taste. Garnish with fresh parsley.

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