Carrot and coriander soup MS

Melt the butter and cook the onion and garlic gently until soft in a covered saucepan without colouring. Add the roughly chopped carrots, stock and nutmeg. Cover, bring to the boil and simmer gently until the vegetables are tender. Cool a little then purée in a liquidiser. Return the soup to a clean saucepan and stir in the grated carrots and coriander. Taste for seasoning. Serve garnished with a sprinkling of chopped fresh coriander.

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