• 900ml Vegetable Stock
  • 300ml Orange Juice
  • 2 tsp Ground Corriander
  • Pinch Cinnamon Powder
  • Pinch Sea Salt
  • Pinch Ground Black Pepper
  • 1 Tbsp Olive Oil
  • 2 Medium Onions, Sliced
  • 500g Carrots, Diced
  • 1 tsp Coriander Leaf


  • STEP 1
    Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
  • STEP 2
    Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
  • STEP 3
    Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.

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