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Carrot and Coriander Soup

Cooking time : 25 Minutes

Serves Many

Ingredients:
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic
1200 mls of water
1 packed cup of green coriander
½ tspn of white pepper powder
2 tblspns of butter
Salt to taste

Method:

1-Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
2-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.
3-When carrots are completely cooked, remove them and put in a blender to make a fine puree.
4-Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency.
5-Bring to a boil again. Add white pepper powder dissolved in a little water.
6-Add salt to taste. Stir in finely chopped fresh coriander leaves.
Serve piping hot.