Carrot soup
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Heat the butter and oil in a large pan. Fry the onion and carrots for 3-4 minutes. Stir in the ground coriander and season well. Add the vegetable stock and bring to the boil. Lower the heat, cover and simmer until the vegetables are tender.
Allow to cool a little. Transfer to a blender and blend until smooth. Warm up again in a clean pan, stir in the fresh coriander and serve.
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