1. In a saucepan, cook the onion in the butter over moderate heat, stirring until soft.
2. Add garlic ground coriander carrots and potato and cook, for 2 minutes.
3. Add the stock, orange juice and rest of seasonings and simmer 20-30 minutes or until carrots are tender.
4. Pour the mixture in a blender and blend it.
5. Take the mixture in a saucepan. Stir in the cream.
6. Season to taste with salt and pepper.
7. Ladle into warm bowls and sprinkle with coriander leaves.