1 tablespoon butter
1 onion, chopped roughly
1 leek, chopped roughly
1 kg carrots, chopped roughly
3 cups vegetable stock
1 bunch coriander [cilantro], chopped
salt and pepper to taste
the butter in a large saucepan. Add the onion and leek and cook,
stirring, for about 5 minutes. Add carrots and stock, and simmer till
carrots are soft. Remove from heat, and purée until almost smooth.
Reheat till almost boiling, then add coriander, pepper and salt.
Enjoy! Serves four.