Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  unsalted butter -- plus 2 tb
  2             pounds  carrots -- peeled thinly
                        - sliced
  2              large  onions -- chopped
  1         tablespoon  minced peeled fresh ginger
  2          teaspoons  grated orange peel
     1/2      teaspoon  ground coriander
  5               cups  chicken stock -- or canned broth
  1                cup  half and half -- (light cream)
                        -- [subs. skim milk]
     1/2           cup  minced fresh parsley

Preparation:

Melt butter in heavy large saucepan over medium heat. Add carrots and onions. Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Mix in ginger, orange peel and coriander. Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup until carrots are very tender, about 30 minutes. Puree soup in batches in processor or blender. Add remaining 3 cups stock and half and half to soup*Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve. * Substitute skim milk and cornstarch to thicken.

Nutritional Information:

128 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g Protein; 12g Carbohydrate; 21mg Cholesterol; 1115mg Sodium