Carrot And Coriander Soup

Ingredients

• 650 grams carrots, peeled and roughly chopped
• 1 tbsp chopped fresh coriander leaves + for garnish
• 1 tbsp chopped fresh coriander stems
• 2 tablespoons butter
• 2 bay leaves 6-8 black peppercorns 
• 1 medium onion, chopped
• 6-8 garlic cloves, chopped
• ½ teaspoon white pepper powder
• Salt to taste
• Crushed black peppercorns for garnish

Method

1. Heat butter in a deep non-stick pan, add bay leaves, black peppercorns, onion and garlic and sauté for 2 minutes.
2. Add carrots, coriander stems and mix well. Cook for 1 minute.
3. Add 5 cups water and bring to a boil.
4. When carrots are completely cooked, switch the heat off and blend the mixture using an electric hand blender. 
5. Place the pan on heat, and bring to a boil.
6. Add white pepper powder, salt, and coriander leaves and mix well.
7. Serve piping hot garnished with crushed black peppercorns and coriander leaves.