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Carrot, Orange and Cilantro Soup

1 teaspoon vegetable oil
1 pound carrots -- sliced
6 ounces onion -- chopped
2 medium oranges -- grated and squeezed
1 1/2 pints vegetable stock
2 tablespoons cilantro -- chopped
1 teaspoon salt
pepper -- to taste

Heat oil in a soup pot. Add the carrot and onion. Cover and sauté for 10 minutes, without browning. Shake the pot occasionally.

Add the orange zest and orange juice, stock, cilantro and the rest of the seasonings. Bring to a boil, cover and simmer for 45 minutes.

Set aside to cool slightly. Pour soup into a blender and puree until smooth. Return to pan and re-heat. Serve hot.

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