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 Parsnip, Carrot and Coriander Soup

450g Carrot, chopped
2 parsnips, chopped
1 large onion, chopped
1 tbsp grated fresh ginger
1 tbsp grated orange rind
4 tbsp butter
150 ml single cream
600 ml vegetable stock
a handful of fresh corriander
2 garlic cloves
fresh red chilli to taste


Cook the onion in the butter on a really low heat until soft.
Then add the parsnips and carrots, and garlic put the lid on the pan and cook for about 15 minutes with the lid on.
Stirr occaisionally.
Add the chilli and cook for a little while longer.
Add the ginger, orange rind, finely chopped corriander and stock and simmer for 30-40 minutes.
Blend it until smooth, add a little more stock if its too thick.
Stir in cream and heat through.

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