Ingredients
1. Chopped carrots (650gms)
2. butter (2tbsp)
3. chopped onion (1med.)
4. white pepper powder (1/2tsp)
5. chopped garlic (6-8cloves)
6. black peppercorns (1tsp)
7. bay leaves (2)
8. fresh coriander leaves (1medium bunch)
9. salt (to taste)
10. water (5c)

Method of preparation:-
1. Take fresh coriander leaves, chop them finely and reserve the stem. Take a deep pan, heat butter in it. Add bay leaves, black peppercorns, garlic, onion and then saute them for about 2 minutes.

2. Add 5 cups of water with carrots and coriander stem and keep them to boil. When the carrots get completely cooked then take off the pan from the heat. Keep it to cool and then put it in the blender to make a fine puree. Keep it to boil to reduce the stock slightly and then strain it.

3. Take the puree in a deep pan, add the strained stock in it to make the desired consistency. Again keep it to boil. add salt to taste and white pepper powder dissolved in little water. Add the finely chopped coriander leaves.

Cooking time 15 minutes