Carrot and Bell Pepper Soup
•1 Tbsp oil
•½ Tsp yellow asafetida powder
•1 Tbsp finely grated ginger
•4 carrots, peeled and chopped
•1 large bell pepper (capsicum), chopped
•1½ Tbsp rasam powder
•4½ C water
•1 Tsp salt 1
•2 Tbsp chopped coriander leaves
1.Heat the oil in a saucepan over moderate heat. Sprinkle the asafetida powder, then add ginger and sauté for a few seconds. Add carrots and bell pepper and stir-fry for 2-3 minutes.
2.Add the rasam powder and cook for another one minute. Add the water and salt, bring to a boil, turn down the heat to a simmer, cover and cook for 20 minutes or until the vegetables are tender. Add the coriander leaves.
3.Transfer the contents of the soup to a blender and process until smooth. Pour it back to the saucepan and cook for another 5 minutes over low heat and serve hot.
By Anand Lila Devi Dasi