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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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 2144.5mg||74 %|
|Potassium 581.9mg||15 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 21.3g|
|Protein 2.2g||3 %|
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Calories per serving: 116
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