Carrot Ginger Soup

Carrot Ginger Soup
(Serves 4)


1 teaspoon cumin seeds/jeera
½ teaspoon carom seeds/ajwain
1 pinch asafetida/hing
3 cups carrots, peeled and sliced
1 cup celery, sliced
1/3 cup ginger, peeled and cut
2 tablespoons oil
2 teaspoons sugar
¼ teaspoon black pepper
2 teaspoons lemon juice


Heat the oil, add the cumin, carom seeds and asafetida. As seeds crackle, add carrots,
celery, and ginger. Sauté for about 12 minutes until carrots are done.

Puree in blender with 2 cups of water, on high speed. Add water as needed to puree.

Pour the soup in the pan, add salt and sugar. Bring the soup to boil on medium heat.
Add more water if needed.

When the soup boils, turn the heat to low and let it simmer for ten minutes.

Add black pepper and lemon juice just before serving.