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Print this Recipe    Carrot Coriander

Carrot and Coriander Soup
Yield: 4 servings

25 g butter
1 onion, diced
1 clove garlic, crushed
1 tablespoon plain flour
500 g carrots, peeled and sliced
1.25 litres vegetable stock
1 tablespoon ground coriander
150 g Greek style yogurt, or bio yogurt
1 tablespoon fresh coriander leaves, finely chopped

Melt butter in a pan, gently saute the onion and garlic for 5
minutes until softened. Add the flour and stir well. Add the
stock, carrots and ground coriander. Bring to the boil, and simmer
for 30-40 minutes until the carrots are soft. Liquidise, add yogurt
and coriander leaves and reheat gently without boiling.

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