Ingredients 650 gms of carrots 2 bay leaves 1 medium sized onionClick to find more about onion 1 tspn of peppercornClick to find more about peppercorn 6-8 cloves of garlicClick to find more about garlic 1200 mls of water 1 packed cup of green coriander 1 tspn of white pepper powder 2 tblspns of butter SaltClick to find more about Salt to taste Preparation Wash, peel and roughly chop carrots. Peel and chop onionClick to find more about onion and garlicClick to find more about garlic. Wash and finely chop fresh coriander leavesClick to find more about coriander leaves and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlicClick to find more about 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 saltClick to find more about salt to taste. Stir in finely chopped fresh coriander leavesClick to find more about coriander leaves.