Put the butter in a deep saucepan over a low heat, and stir until it melts well.
Add the onions, garlic and ginger to the melted butter, and stir well with a wooden spoon until the onions change color and turn golden brown.
Add the potatoes, the chopped carrot; then the coriander, salt, and black pepper to the pot, and stir all the ingredients well, until the potatoes are saturated with the flavor and aroma of the spices.
Sprinkle the chopped parsley, then pour int the milk, and broth to the pot.
Let the soup simmer on a medium heat until it boils at least one boil, then reduce the heat and then cover the pot, and leave for 30 minutes until the potatoes are cooked.
Put the potato soup in the jug of the mixer, and run the electric mixer on medium speed until it becomes very smooth.
Return the soup to the pot, heat well, and add more meat or chicken broth if needed, and it is too thick.
Ladle the soup into serving bowls, sprinkle parsley on top of the soup to garnish, and sprinkle cheese on top
Serve and enjoy your soup!