Wash the carrots and cut it up into chunks. (If you are using non-organic carrots, peel them.) Chunk up the onion and potatoes also.
Put the vegetables, stock cubes, parsley and bay leaf into a pot and add enough water to cover. Bring to a boil, then lower the heat and simmer until all the vegetables are very tender, about 40 minutes.
Peel and grate the ginger. Add it and the cardamon to the soup.
Purée the soup with a stick blender or in batches in your mixer or food processor. (If you use a food processor, you may need to pass it through a sieve to make it smooth.).
Return to the heat and stir in the orange juice. Season to taste. Swirl in the cream just before serving.