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Salads - Soups - Sidedishes
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None
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Ingredients |
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800g carrots
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2 medium onions
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25g unsalted butter
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1 tbsp olive oil
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2 sticks of celery, chopped
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2 garlic cloves, chopped
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2cm piece of fresh root ginger, finely chopped
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1 tbsp runny honey
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2 tbsp fresh coriander
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2-3 tbsp double cream
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750ml water/stock
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Instructions |
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Melt the butter and oil together in a large heavy-based saucepan.
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Add the carrots, onions, celery, garlic and ginger. Cover and sweat over a gentle heat for 20 minutes.
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Add 750ml water/stock, honey and pepper, then simmer until vegetables are soft - about 10 minutes.
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Puree until smooth and chop the coriander and add with the cream.
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Originally Submitted
6/22/2010
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