Melt the butter or margarine in a large saucepan.
Add and fry the onion for five minutes or till golden brown.
Add the diced vegetables and fry for another five minutes.
Add coriander seeds, ginger, cinnamon, spring onions, salt and pepper.
Fry over low heat for about 10 minutes, stirring frequently.
Then add the vegetable stock, sliced almonds, chopped chilli and sugar and stir well to mix, then cover and simmer gently for 15 minutes or until the vegetables are tender.
Finally add the coconut cream to the soup and mix.
Sprinkle with chopped coriander leaves and serve hot.
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