Carrot and Ginger root Soup is light and super healthy by having an additional advantage of tasting scrumptious? This soup is made from carrots, celery, ginger root, and flavored with mild spices. Obviously, this soup can also be nutritious!
- 3 cups carrots peeled and sliced in small pieces
- 1 cup celery sliced in small pieces
- 1/3 cup ginger root peeled and decline in small pieces
- two tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon carom seeds (ajwain)
- 1/8 teaspoon asafetida (hing)
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoon fresh lemon juice
- 1/4 teaspoon pepper
- Heat the oil inside a saucepan over medium high temperature, Test heat with the addition of one cumin seed towards the oil when the seed cracks immediately, the oil is prepared.
- Lessen the heat to medium and add some cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger root. Saut for around 12 minutes until carrots are extremely soft.
- Puree them in blender with 2 cup water, on high-speed. Add water when needed to puree.
- Make use of the same pan and pour the soup salt and sugar, bring the soup to boil on medium high temperature. Increase the water as needed. Once the soup boils, turn heat to low and allow it to simmer for 10 mins.
- Serve soup hot, Add some pepper and fresh lemon juice, within the bowl when prepared to serve.
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Namaste Manjula, Appreciate discussing a lot goodness around. I really like your videos. Tomorrow morning I'll be making "White-colored Girl Breakfast Aloo Naan". I'll serve with sour cream & salsa for dipping. Your Aloo Naan is really wonderful, I really hope mine works out well. Thanks.
-Carmen B.
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