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Carrot Orange and Coriander Soup

2 oz Butter; (50g)
2 md Onions - sliced
1 lb Carrots - peeled and diced; (450g)
1 1/2 pt Chicken stock; (900ml)
1/2 pt Orange juice; (300ml)
2 ts Schwartz Ground Coriander
Schwartz Ground Black Pepper
4 tb Single cream
1 ts Schwartz Coriander Leaf

Melt the butter in a large pan and fry the onions until very soft. Add the carrots and fry for another minute or two. Stir in the stock, orange juice and Ground Coriander and simmer covered for 40 - 50 minutes or until the carrots are very tender. Liquidise the soup, season to taste and serve garnished with swirls of cream and a sprinkling of Coriander Leaf.

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