Carrot And Coriander Soup

A flavoursome healthy soup with fresh green coriander. Serve with cheese and onion bread for a warming supper or lunch.

Carrot And Coriander Soup at


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 
1 tspn of white pepper powder 
2 tblspns of butter 
Salt to taste


Wash, peel and roughly chop carrots. Peel and chop onion and garlic. 
Wash and finely chop fresh coriander 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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