Ingredients:
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic
1200 mls of water
1 packed cup of green coriander
½ tspn of white pepper powder
2 tblspns of butter
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. Add carrots, coriander stems and water
and bring to a boil.
3-When carrots are completely cooked, remove
them and put in a blender to make a fine puree.
4-Reduce the stock slightly by boiling and
strain. Take the puree in a pan and add strained
stock to reach the desired consistency.
5-Bring to a boil again. Add white pepper powder
dissolved in a little water.
6-Add salt to taste. Stir in finely chopped
fresh coriander leaves.
Serve piping hot.