650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
68 cloves of garlic
1200 mls of water
1 packed cup of green coriander
1 tspn of white pepper powder
2 tblspns of butter
Salt to taste
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.
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