Carrot And Coriander Soup

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

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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. 

Posted in: Recipes, Soups