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Carrot and Orange Soup

25 g Butter
2 Cloves garlic; crushed
2 Onions; diced
500 g Carrots; shredded
3 c Chicken stock
2 Navel oranges; grated rind and juice of
Cream for garnish

Melt butter and saute garlic and onion until soft. Add carrots and stock and cook until carrot is tender. Place in a food processor or blender and puree until smooth. Stir in orange juice and some of the zest and bring to the boil. Ladle in four soup bowls. Garnish with cream and a little orange rind.

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