Peel and chop all the veg. Heat the butter in a pan and saute the veg in the butter for 10 minutes. Add chopped coriander and stock; let simmer till the veg is soft and the liquid has reduced slightly.
Take soup off heat and process in a blender till smooth (do in batches if necessary).
Add the cream to the soup and return to the pan; bring to the boil for a further 5-10 minutes or so. Serve with a warm crusty bread.