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

Directions to cook:

step1 First heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes.
step2 Now heat Add carrots, coriander stems and water and bring to a boil.
step3 When carrots are completely cooked, remove them and put in a blender to make a fine puree.
step4 Now reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. 
step5 Allow it to boil for about 5minutes.
step6 Then add white pepper powder dissolved in a little water. Add salt to taste.
step7 Stir in finely chopped fresh coriander leaves.