Carrot
& Potato Soup
By Ananda Lila devi
dasi
Ingredients
• 1 Tbsp olive oil
• ½ Tsp yellow asafetida powder
• 3 Tbsp bread crumbs
• 1 Tbsp dried celery
• 5 medium sized carrots, peeled cut in small cubes
• 3 potatoes, peeled and cut into small cubes
• 5 C water/vegetable stock
• 1½ Tsp salt
• 2 Tbsp chopped fresh parsley
• ¼ Tsp ground black pepper
Preparation
1. Heat 1 Tsp of oil in a pan over moderately heat. Sprinkle ¼
Tsp asafetida.
Add the bread crumbs and fry them until browned and aromatic
for 4-5
minutes. Set aside.
2. Heat the remaining oil in a pot over moderate heat. Add the
remaining
asafetida. Add celery and sauté for 1 minute. Add the diced
carrots and
potatoes. Cook for 2-3 minutes. Pour the water/stock. Add the
salt. Cover
the pot; simmer until the vegetables are fully cooked.
3. Puree half of the soup, and then return back to the pot
with the other half
vegetable pieces. Cook for 10 more minutes on low heat. Add
the parsley.
Ladle into bowls. Sprinkle with bread crumbs and pepper. Serve
hot.
Serves
4-5