Creamy Black Carrot Soup

Ingredients

• 3 medium black carrots, peeled and roughly chopped
• 2-3 tablespoons fresh cream + for garnish
• 2 tablespoons olive oil
• 1 bay leaf
• 1 tablespoon chopped garlic
• 1 tablespoon chopped celery
• 5-6 fresh coriander stems, broken
• 2 small white onions, roughly chopped
• Salt to taste
• 6-7 cups vegetable stock
• Crushed black peppercorns to taste
• Fresh coriander sprigs for garnish
• Toasted garlic bread slices to serve

Method

1. Heat olive oil in a non-stick deep pan, add bay leaf, garlic and celery, mix and sauté till golden.
2. Add coriander stems and white onions, mix and sauté till translucent. 
3. Add black carrots, mix and cook for 2-3 minutes. Add salt and mix well. 
4. Add vegetable stock, mix well and cook till the mixture comes to a boil. Cover and cook on medium heat for 10-12 minutes or till the carrots turn soft.
5. Switch the heat off, discard bay leaf and blend to a smooth mixture with an electric hand blender. 
6. Place the pan back on heat and add crushed black peppercorns. Mix well and cook till it comes to a boil. 
7. Add fresh cream, mix well and cook for 1 minute. Switch the heat off and transfer the soup into a serving bowl. Garnish with fresh cream, coriander sprigs and sprinkle crushed black peppercorns. Serve hot with toasted garlic bread.