Carrot and ginger soup

How to prepare Carrot and Ginger soup ?carrotginger






  • Carrots- 3 medium sized
  • Ginger- 2 tsp (grated)
  • Asafoetida – a pinch
  • Potato – 1 medium sized
  • Ground black pepper – 1 tsp
  • Salt to taste
  • Butter- 1 tsp
  • Olive oil – 2 tsp
  • Coriander leaves (for garnish)- optional
  • Water – 4 cups


  • Wash and peel carrots and potato.
  • Chop them into chunks or cubes of 1 inch thick and keep aside.
  • In a big saucepan, melt the butter on moderate heat.
  • To the melted butter add asafoetida and grated ginger, fry it for a minute.
  • To the above add the chopped chunks of carrots and potato and stir them in.
  • Once the vegetables start to sweat, add water. Cover and bring to boil, let them cook for 20 minutes or until the vegetables are soft.
  • Remove from heat, transfer into a blender and process them to a smooth paste / puree.
  • Return the puree, into the same sauce pan and gently reheat over moderate heat and add extra water if the consistency is too thick. Add salt and pepper to it.
  • Garnish with olive oil and coriander leaves
  • Serve the soup to Lord Krishna and enjoy His prasadam.