Cook: carrots in one inch boiling water in a pot, covered, over medium-high heat until soft, about 15 minutes; reserve 2 tbsp. cooking liquid. Drain carrots and transfer to a food processor. Pulse carrots until chunky, scraping down the sides of the bowl.
Pour in: orange juice and reserved cooking water while processor is running; process until mixture is smooth.
Add: butter, ginger, garlic, coriander and zest; season with salt and pepper. Pulse mixture until combined; transfer to a serving dish. Garnish carrots with cilantro.
Makes 6 servings (about 3 cups)