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Directions
| 1 | Sauté one large onion and 4-5 cloves garlic until translucent |
| 2 | Add 4-5 large carrots, ground coriander and salt and pepper |
| 3 | Sauté for 5 mins |
| 4 | Add vegetable stock and simmer for 30 minutes |
| 5 | Puree entire batch and add cream |
| 6 | Garnish with fresh cilantro or herbed bread round with melted cheese |