Ingredients
- 1 teaspoon cumin seeds/jeera
- ½ teaspoon carom seeds/ajwain
- 1 pinch asafoetida/hing
- 3 cups carrots, peeled and sliced
- 1 cup celery, sliced
- 1/3 cup ginger, peeled and cut
- 2 tablespoons oil
- 2 teaspoons sugar
- ¼ teaspoon black pepper
- 2 teaspoons lemon juice
- Salt
Preparation
- Heat the oil, add the cumin, carom seeds and asafoetida. As seeds crackle, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are done.
- Purée with 2 cups of water in blender on high speed. Add water as needed to purée.
- Pour the soup in the pan, add salt and sugar. Bring the soup to boil on medium heat.
- Add more water if needed.
- When the soup boils, turn the heat to low and let it simmer for 10 minutes.
- Add black pepper and lemon juice just before serving.