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.

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