A carrot and coriander combination together makes the soup delicious.

Preparation Time :2 minutes
Cooking Time :15minutes
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.

Carrot, coriander, Soup