Carrot and Orange Soup

Ingredients
Oil-2 tbsp Onion, peeled and chopped-1 medium Carrots, scrubbed and chopped-900g/2lb Light vegetable stock-1l/1¾pt Nutmeg-2.5g/½ tsp Paprika-2.5g/½ tsp Fresh coriander, finely chopped-15-30g/1-2 tbsp Rind and juice-1 large orange Salt and freshly ground black pepper Extra coriander leaves orange slices-for the garnish

Directions

 * 1)  Heat the oil in a pan, add the onions, then cover the pan and sweat them for 2 - 3 minutes.
 * 2)  Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.
 * 3)  Next add the stock, spices, coriander and the rind and juice of an orange. Bring to the boil and simmer for 40 minutes.
 * 4)  Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth. Season it well with salt and freshly ground black pepper, then return the soup to a clean pan and re-heat it gently.
 * 5)  You can serve this soup garnished with extra coriander or thin slices of orange.