Carrot and Coriander Soup

Ingredients;
Carrots 650 gms.
Onion, medium sized 1 nos.
Garlic, cloves 6-8 nos.
Green coriander 1 cup
Butter 2 tbsp.
Bay leaf 2 no.
Peppercorn 1 tsp.
White pepper powder ½ tsp.
Water 1200 ml.
Salt To taste

Method;

1. Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
2. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes.
3. Add carrots, coriander stems and water and bring to a boil.
4. When the carrots are completely cooked, remove them and put in a blender to make a fine puree.
5. Reduce the stock slightly by boiling and strain.
6. 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.
7. Serve piping hot.