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Carrots - 200 gms (peeled and sliced)
Onion - 1/2( finely chopped)
Vegetable stock - 1 cup
Corn flour - 1/2 tbsp
orange juice - 1 cup
Bay leaf - 1
Orange segments - 5-6
Black pepper 
Bread strips


  • Place the vegetables in a pan with the stock and bay leaf.
  • Cover and simmer for 20 minutes until the vegetables are tender.
  • Puree vegetables in a mixer and sieve.
  • Blend cornflour with a little of the soup. 
  • Return the soup with the corn flour, orange juice and seasonings to the pan.
  • Place on stove and bring to a boil. 
  • Simmer for 4-5 minutes, stirring continuously.
  • Pour soup into a serving bowl and decorate with orange segments, bread strips and coriander leaves.
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