Melt the butter in a large pan and fry the onions until very soft. Add the carrots and fry for another minute or two. Stir in the stock, orange juice and Ground Coriander and simmer covered for 40 - 50 minutes or until the carrots are very tender. Liquidise the soup, season to taste and serve garnished with swirls of cream and a sprinkling of Coriander Leaf.
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|Serving Size: 1 Serving (453g)|
|Recipe Makes: 4|
|Calories from Fat: 258 (65%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 76.3mg||23 %|
|Sodium 507.2mg||17 %|
|Potassium 789.9mg||21 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 25.2g|
|Protein 7.4g||11 %|
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Calories per serving: 396
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