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Baked Onion Soup With Gruyere Cheese And Madeira
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Carrot & Corriander Soup
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  Carrot & Coriander Soup


1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper


1. Heat the oil in a large pan and add the onions and the carrots.
2. Cook for 3-4 minutes until starting to soften.
3. Stir in the ground coriander and season well. Cook for 1 minute.
4. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
5. Whizz with a hand blender or in a blender until smooth.
6. Reheat in a clean pan, stir in the fresh coriander and serve.