Carrot and Coriander Soup

Ingredients : 650 grams of carrots 2 bay leaves 1 medium sized onion 1 teaspoon of peppercorn 6-8 cloves of garlic 1200 mls of water 1 packed cup of green coriander 1/2 teaspoon of white pepper powder 2 tablespoon of butter Salt to taste

Cooking Instructions : Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree. Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.