So simple yet so delicious!
The main character in this recipe is the CARROT! Tadda! A popular vegetable for cleansing and a rich source of vitamin A. It is well known for its numerous natural benefits and curative properties. Carrot soup, as well as being delicious, is an effective natural remedy to balance your gut!!. It supplies fluid to combat dehydration, replenishes sodium, potassium, phosphorous, calcium, sulphur and magnesium, and is a good source of pectin. So much for simplicity right?
PREPARATION AND COOKING TIME: about 30 minutes
YIELD: enough for a party of 4!!
- 2 tablespoons butter
- 1/2 teaspoon yellow asafetida powder
- 2 teaspoons grated fresh ginger
- 700g topped, scraped and sliced carrots, about 4-1/2 cups
- 1 cup organic potatoes, medium diced
- 1 1/2 teaspoons Himalayan Pink Salt
- 1 teaspoon of dry dill weed
- At least 5 cups of light vegetable stock or water,
- Curly parsley leaves for garnish in the center (optional)
STEP 1: Melt the butter in a 3 liters saucepan over moderate heat. Sprinkle in the yellow asafetida powder and ginger, stirring it briefly. (TIP: make sure you mix fast the Asafetida so it doesn't burn) Add the sliced carrots, potatoes, salt and pepper and sauté for 10 minutes, stirring occasionally. Add the stock or water, and bring to the boil, then reduce the heat and simmer the vegetables, covered for 15 minutes, or until the vegetables are tender.
STEP 2: Remove the pan from the heat, transfer the contents to a blender or food processor and process to a smooth purée. (TIP: Does it have baby food texture? Oh no! pour a bit of more water till smooth!)
STEP 3: Rinse the saucepan, return the soup to the pan, and gently reheat over moderate heat, add the dry dill weed.
STEP 4: Serve the soup hot with a freshly curly parsley leaves on the center of each plate.
Voila! You got it! Let us know how it turns out :) -Chef Govinda