Ingredients:
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tsp of peppercorn
68 cloves of garlic
1200 ml of water
1 packed cup of green coriander
tsp of white pepper powder
2 tbs of butter
Salt to taste
Preparation:
Wash, peel and roughly chop carrots.Peel and chop onion and garlic.Wash and finely chop fresh coriander leaves leaves and reserve the stems.
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.When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain. Take the puree in a 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
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