Cajun Shrimp Stew

Heat butter, margarine or vegetable oil in large soup pot. Saute onions and garlic over medium heat for 5 minutes.

Add carrots, potatoes, stock or water, orange juice and toasted coriander (toast coriander seed in a 400° oven in a shallow pan for 2 minutes).

Simmer 30 minutes until carrots and potatoes are soft. Remove from heat.

When cool, transfer vegetable mixture to blender or food processor.

Purée mixture in blender or food processor until smooth and return to soup pot.

Add whipping cream, half and half or milk and coriander leaves.

Heat, but do not boil.

Salt and pepper to taste.