CARROT AND ORANGE SOUP

Ingredients:
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
Salt
Black pepper 
Bread strips

Method:

• 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.