Ingredients

1 lg. Onion, Sliced Thin, 2 tbsp. unsalted butter, 1 clove
garlic, minced, 1 tsp. ground oriander, 10 carrots
(about 1 1/3 lbs.), sliced thin, 1 boiled potato (1/4 lb.),
peeled & sliced, 5 c. chicken stock or canned broth, 1
1/4 c. fresh orange juice, 1/2 tsp. salt, crushed 1/2
tsp. while pepper, 2/3 c. heavy cream (optional), 1/4
c. or more (to taste) fresh coriander leaves, whole or
minced (add after soup is cooked)

Method

In a saucepan, cook the onion in the butter over moderate
heat, stirring until soft. Add garlic ground coriander
carrots and potato and cook, for 2 minutes. Add
the stock, orange juice and rest of seasonings
(except coriander leaves) and simmer 20-30 minutes
or until carrots are tender. Pour the mixture in a
blender and blend it. Take the mixture in a saucepan.
Stir in the cream (optional). Season to taste with salt
and pepper. Ladle into warm bowel and sprinkle with
coriander leaves.

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