1/4 cup, plus 2 tbsp. unsalted butter

2 lbs. carrots, peeled and chopped

2 large onions, chopped

1 tbsp. minced peeled fresh ginger

1/2 tsp. ground coriander

5 cups chicken broth

1 cup half and half

1/2 cup minced fresh parsley

Melt the butter in a heavy large saucepan over medium heat. Add the carrots and onions. Cover and cook until vegetables begin to soften, stirring occasionally. Mix in ginger and coriander. Add 2 cups stock. Reduce heat to medium-low. Cover and simmer soup until carrots are very tender, about 30 minutes. Puree soup in small batches in processor or blender. Add remaining 3 cups stock and half and half to soup. Season with salt and pepper. Cook over medium heat until warmed through. Ladle into bowls and sprinkle with small amount of parseley.