CARROT AND CORIANDER SOUP
A carrot and coriander combination together makes the soup delicious.

Ingredients

Carrot-Coconut

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.