Saute the onion in the olive oil in a large stock pot. Cook for 3-4 minutes.
Add the carrot slices and saute, stirring, for about 4-5 minutes until the carrots are softened.
Add the sliced mushrooms to the pot. Saute, stirring occasionally, for 3-4 minutes.
Pour the stock into the pot, bring to a boil. Lower the heat and cover, allowing the soup to simmer.
Blend the cream cheese, basil, and thyme together in a large bowl, using a whisk or mixer.
Add about 2 cups of the simmering stock to the cream cheese little by little, stirring constantly. When the mixture is thoroughly blended, pour it back into the soup pot.
Stir to blend.
Remove the pot from the heat, adding pepper, lemon juice, and salt to taste.
To serve, divide the green coriander into four portions. Place each in a soup bowl, and then pour the soup over the greens.