Carrot Soup


• 10 medium sized carrots, peeled
• 4 C water
• 2 Bay leaves
• ½ Tsp yellow asafetida powder
• 2 Tbsp chopped fresh parsley
• 1 Tsp salt
• 1 Tbsp olive oil
• 1 Tbsp chopped ginger
• 1 Tbsp rice
• ¼ Tsp ground black pepper
1. Shred two carrots and dice the remaining 8 carrots.
2. Prepare the stock by combining shredded carrots, water, bay leaves, ¼ Tsp
asafetida, parsley and ½ Tsp salt in a saucepan. Bring to a boil, and then
simmer. Cook covered for 30 minutes.
3. Heat oil in a pot over moderately heat. Sprinkle the remaining asafetida; add
the ginger, rice and the diced carrots. Cook for 2-3 minutes. Pour the stock
through a strainer. Add more water if required. Add the remaining salt and
black pepper. Cover the pot; simmer until the carrots and rice are fully
4. Puree the soup, and then return back to the pot. Cook for 10 more minutes.
Serve hot.
By Anand Lila Devi Dasi

Author: ISKCON Desire Tree

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