Carrot and Coriander Soup

Ingredients for Carrot Coriander Soup:
Carrots (chopped) ½ kg
Coriander leaves 1 bunch
Butter 2 tbsp
Bay leaves 2
Black peppercorns 1 tsp
Onion (chopped) 1
Garlic (chopped) 6-8 cloves
White pepper powder 1/2 tsp
Salt to taste

Method:
Chop fresh coriander leaves finely and reserve the stems. 
Heat butter, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. 
Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. 
Boil and reduce the stock slightly and strain. 
Take the puree in a deep 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.