Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 oz Butter
2 1/2 lb Carrots
1 lg Onion
1/2 ts Coriander
1/2 ts Ground Ginger
1/2 ts Mace
4 1/2 c Vegetable Stock
Salt
Ground Black Pepper
1/2 ts Coriander Seeds
5/8 c Single Cream

--------------------------GARNISH-------------------------------
Coriander Leaves
Carrot

This spicy soup can be made in less than an hour - ideal for the busy
cook. Make twice as much as you need and freeze it so that you always
have a starter for unexpected guests.

Preparation Time: 10 minutes Cooking Time: 30-40 minutes Preparation:
Chop the onion, slice the carrots, crush the coriander seeds. Chop
the coriander leaves, cut the carrot into shapes for the garnish.

1. Melt the butter in a saucepan, add the carrots and onion, cover
with a lid and cook for 5 minutes.

2. Add the coriander powder and seeds, the ground ginger and mace and
fry for 1 minute. Add the stock and seasoning and simmer for 30-40
minutes or until the vegetables are very soft. Puree the soup in a
liquidiser or food processor.

3. Reheat the soup until it is just boiling, then add the cream and
sprinkle with the coriander leaves and garnish with the carrot shapes.

Freezing: Freeze this soup in convenient individual portions for up
to 3 months. It can then be heated straight from frozen.

Microwave Method:

Put the butter, carrots and onion in a microwave proof bowl and cook
on high (100%) for 3 minutes. Add the spices and cook for 1 more
minute. Bring the stock to the boil and add to the bowl then cook for
12-14 minutes. Cool and liquidise. To re-heat, cook for 1 minute then
stir in the cream. Submitted By KAZ LANGRIDGE On 05-21-95

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