Carrot And Coriander Soup

Ingredients

• 650 grams carrots chopped
• 1 medium bunch fresh coriander leaves
• 2 tablespoons butter
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 medium onion chopped
• 6-8 cloves garlic chopped
• 1/2 teaspoon white pepper powder
• Salt to taste

Method

1. Chop fresh coriander leaves finely and reserve the stems.
2. Heat olive oil in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes.
3. Add carrots, coriander stems and five cups of water and bring to a boil.
4. When the carrots are completely cooked, remove them and put in a blender to make a fine puree.
5. Boil and reduce the stock slightly and strain.
6. 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. Garnish with a swirl of cream.
7. Serve piping hot.

Nutrition Info