Ingredients:

• 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

Procedure:

• 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.