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Heat the oil and gently fry the onions over a low heat, until very soft. Add the carrots and fry for 1-2 minutes.
Stir in the stock, orange juice, Ground Coriander, Ground Cinnamon and simmer, covered, for 40-50 minutes or until the carrots are very tender.
Liquidise the soup to your desired consistency, season to taste and serve garnished with a Coriander Leaf and grated carrot.
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