Cut up the onions and sauté them briefly in a mix of butter and flaxseed oil. You can also salt it mildly.
Add the carrots cut into ringlets, and sauté them together briefly.
Pour some broth on it (just enough to keep it covered).
Cook the carrots soft in the broth.
When it is soft, add the rest of the broth, the ground coriander seeds and the freshly ground ginger, and bring the soup to boiling point again.
Add the cream and the pinched coriander leaves (without boiling it any longer!)
Mash it creamy with a stick blender and season it with salt.
Serve it with very little freshly ground pepper, coriander leaves, and season it with apricot seed oil.