Chop up your coriander leaves finely and keep the leftover stems.
In a deep pan, melt the butter, then add bay leaves (wait for a minute), onions (wait for a couple of minutes) and then pop in the crushed garlic. Stir the mixture till the onions start to become translucent.
Add carrots, coriander stems and about 5 cups of water and let the mixture bubble.
ce the carrots are cooked, throw out the bay leaves floating in the pan and scoop the carrot onion mixture out and blend it in a mixer till it’s a fine puree. In the mean time heat the left over stock in your pan again so it reduces slightly.
Strain the puree into a serving container and then add stock till you reach the texture and consistency you want. Pop back on the stove, add salt, pepper and red chilli powder if you like spice.
. I have my soup plain but if serving to guests, add coriander leaves as a garnish.