Carrot Orange Soup

For the carrot-orange soup, peel the carrots, onion and ginger. Finely slice the carrots, dice the onion and ginger.

Saute the onion in 1 tablespoon of butter. Add the carrots and ginger, salt and pepper. Pour in the soup and two-thirds of the orange juice.

Cover and cook for 35 minutes, then add remaining juice. Melt the remaining butter and roast the almonds until golden. Drain on paper towels.

Add cilantro and whipped cream to soup, blend once. Serve with almond and coriander leaves.

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