Peel, wash and roughly chop carrots. Peel, wash and chop onion and garlic. Clean, wash and chop coriander leaves finely. Reserve stems.
Heat butter in a pan, add bay leaves, peppercorns, onion and garlic and fry for two minutes.
Add carrots, coriander stems and five cups of water and bring to a boil. Cook till carrots are completely cooked. Let cool. Remove carrots and blend into a smooth pure.
Reduce stock slightly by boiling on high heat and strain.
Pour puree in a pan and slowly 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. |
