• 4 medium sized carrots, scrubbed and diced
• 1 potato, peeled and diced
• 1 cup orange juice
• 3 cups vegetable stock
• 1 onion diced
• 1 teaspoon coriander powder
• 1/2 teaspoon chilli powder

Steam fry onion in a little of the stock. When cooked, add spices and cook for about a minute, careful not to burn. Add carrots and potato, followed by vegetable stock. Bring to boil, then simmer until carrot is soft. Cool mixture a little, then puree well. Add orange juice and reheat gently. Garnish with chopped fresh coriander leaves and serve with warmed crusty bread. Serves 4.

In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes. Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.