Carrot & Coriander Soup

Preparation TIme : 5 min

Cooking Time : 15 min

Servings : 4

Ingredients :

Carrots, chopped : 650 grams

Fresh coriander leaves : 1 medium bunch

Butter  : 2 tablespoons

Bay leaves  : 2

Black peppercorns : 1 teaspoon

Onion , chopped : 1 medium

Garlic, chopped : 6-8 cloves

White pepper powder  : 1/2 teaspoon

Salt  : to taste

METHOD :

Chop fresh coriander leaves finely and reserve the stems.Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Boil and reduce the stock slightly and strain. Take the puree in a deep 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 piping hot.