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Carrot and Coriander Soup
60 g Unsalted butter
1 sm Onion, finely chopped
6 md Carrots, peeled and chopped
3 1/2 c Chicken stock
1 tb Ground coriander
Salt and fresh ground black pepper
1/2 c Sour cream
2 tb Chopped fresh coriander
Melt the butter over a moderate heat, add the onion; cook until soft, about
5 mins. Add the carrot, stock, coriander and salt and pepper to taste,
bring to the boil and simmer until the carrot is tender, about 10 mins.
Blend the mixture until smooth, return to the saucepan and stir in the sour
cream. Check the seasoning and reheat gently (do not boil). Serve
scattered with fresh coriander.
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