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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. Posted to bbq-digest by "Keith Arnold"
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|Serving Size: 1 Serving (1457g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 65 (41%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 3685.7mg||127 %|
|Potassium 195.5mg||5 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 20.8g|
|Protein 1.6g||2 %|
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Calories per serving: 158
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