• Carrots, roughly chopped - 150g
  • Fresh coriander leaves - 2 tsp
  • Bay leaves - 2g
  • Black peppercorns - 1/4th tsp
  • Onion ,chopped - 15g
  • Garlic, chopped - 10g
  • Oil - 1/2 tsp
  • White pepper powder - 1/4th tsp
  • Salt - to taste
  • Water - as required



  • Chop fresh coriander leaves finely and reserve the stems. Heat olive oil in a pan, Add bay leaves, peppercorns, onion and garlic and saute for two minutes.
  • Add carrots, coriander stems and three cups of water and bring to a boil. When the carrots are completely cooked, blend to a fine puree.
  • Take the puree in a pan and bring it to a boil.
  • Add white pepper powder dissolved in a little water. Add salt and finely chopped fresh coriander.

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