CARROT GINGER SOUP

Delicious winter meal, serve with warm bread

Serves 2

1 Tbsp ghee (or other good quality oil)

1/4 teaspoon ground black pepper

1 teaspoon cumin seeds

1 teaspoon coriander seeds (crushed)

1 inch fresh ginger, chopped

1/2 teaspoon powdered turmeric

4 large carrots, sliced

1/2 teaspoon salt

water

1/4 cup chopped cilantro

juice from 1/2 lime

Heat 1-2 cups of water in a small saucepan (It's always best to use hot water when adding to food that is already cooking).

In a separate saucepan, heat ghee on medium/low heat.

When hot, add black pepper, cumin seeds and coriander seeds, cooking until golden.

Add fresh ginger, saute until golden.

Add carrots, turmeric powder and salt, saute until soft, being careful to not burn the turmeric powder.

Add enough hot water to cover carrots, turn up the heat and bring to a boil.

Lower heat and cook for 15-20 minutes, making sure water does not evaporate.

Remove from heat. 

Add juice from 1/2 a lime and cilantro just before serving.

*Optional to blend in blender or food processor to make a puree, just be very careful blending hot soup.

 

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