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Carrot and Coriander Soup

1 lb Carrots; chopped
6 ts Olive oil
1 sm Onion; finely chopped
1 Clove garlic; crushed
1 ts Coriander seeds; crushed
1 ts Ground coriander
3 3/4 c Vegetable stock
1/3 c Sultanas; chopped, (optional)
Salt pepper
1 tb Fresh chopped coriander


Heat oil in large saucepan, add onion,garlic and chopped carrots, cook gently for 10 minutes. Stir in crushed and ground coriander and cook for one minute. Add 3/4 of stock cover and simmer for 15 minutes or until carrots are tender. Puree soup in blender / processor. If you want the soup very thick leave as is, or add the remaining stock until you achieve a desirable consistency.

Add chopped sultanas (optional) salt, pepper. Garnish with chopped coriander when serving.




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