Carrot and Coriander Soup

• 2 tablespoons butter
• 2 garlic cloves, crushed
• 1 piece fresh ginger, finger size, thinly sliced, matchstick size
• 1 medium onion
• 2 chicken bouillon cubes (or equivalent of two mugs of stock)
• 6 large carrots
• 1 bunch fresh coriander or 40 -50 sprigs fresh coriander
• 1 teaspoon fresh ground black pepper

1. DO NOT ADD SALT UNTIL THE END AFTER TASTING.
2. Make the stock with boiling water and two cubes.
3. In a medium sized pan throw about an inch cube (or two tablespoons) of butter (NOT margarine otherwise Olive Oil) .
4. Put it on low heat.
5. Throw coarsely chopped onions, ginger and garlic and stir it for a couple of minutes.
6. Lower the heat even further but dont let the butter burn.
7. If it starts to stick add a few spoons of stock.
8. Once the onions go a bit limp, add carrots and saute (stir fry) them for a bit (a minute or two).
9. Add stock and bring to boil.
10. Once it starts to boil.
11. lower the heat, add the coriander and put the lid on.
12. Let it cook on low heat until carrots are tender.
13. Shift the contents to a blender (you made to do it in installments).
14. Blend thoroughly and return it to the pan.
15. Warm it for a bit and add freshly ground black pepper and seasoning.
16. Dish it out in a bowl.
17. Garnish with a few Coriander leaves.
18. Serve with crusty bread rolls.
19. Enjoy.

butter, garlic, fresh ginger, onion, chicken bouillon cubes, carrots, fresh coriander, fresh ground black pepper

Taken from www.food.com/recipe/carrot-and-coriander-soup-515548 (may not work)