Ingredients:

1 teaspoon cumin seeds/jeera
½ teaspoon carom seeds/ajwain
1 pinch asafoetida/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
Salt

Preparation:

Heat the oil, add the cumin, carom seeds and asafoetida. As seeds crackle, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are done. 
Purée with 2 cups of water in blender on high speed. Add water as needed to purée.
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 10 minutes. 
Add black pepper and lemon juice just before serving.