Carrot and Coriander Soup

Ingredients

7-8 Carrots-medium sized
1 medium sized onion
6-8 garlic cloves
1 medium bunch fresh coriander leaves
2 tbsps butter
2 bay leaves
8-10 peppercorns
1/2 tsp white pepper powder
Salt to taste

Method

• Peel, wash and roughly chop carrots. peel, wash and chop onion and garlic. Clean wash and chop coriander leaves finely. Reserve stems.
• Heat butter in a pan, add bay leaves, peppercorns, onion and garlic and fry for two minutes.
• Add carrots, coriander stems and five cups of water and bring to a boil Cook till carrots are completely cooked. Let cool. remove carrots and blend into a smooth puree.
• Reduce stock slightly by boiling on high heat and strain.
• Pour puree in a pan and slowly 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.