grated carrots 650 gms
bay leaves 2
medium sized onion finely chopped 1
peppercorn 1 tsp
garlic 6-8 cloves
water 2 cup
green coriander chopped with stem 1 cup
White pepper powder tsp
butter 2 tbsp
Salt to taste
Carrot and Coriander Soup - Directions:
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 hot.
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