Carrot Soup

• 10 medium sized carrots, peeled

• 4 C water

• 2 bay leaves

• ½ Tsp yellow asafetida powder

• 2 Tbsp chopped fresh parsley

• 1 Tsp salt

• 1 Tbsp olive oil

• 1 Tbsp chopped ginger

• 1 Tbsp rice

• ¼ Tsp ground black pepper

1. Shred two carrots and dice the remaining 8 carrots.

2. Prepare the stock by combining shredded carrots, water, bay leaves, ¼ Tsp

asafetida, parsley and ½ Tsp salt in a saucepan. Bring to a boil, and then

simmer. Cook covered for 30 minutes.

3. Heat oil in a pot over moderately heat. Sprinkle the remaining asafetida; add

the ginger, rice and the diced carrots. Cook for 2-3 minutes. Pour the stock

through a strainer. Add more water if required. Add the remaining salt and

black pepper. Cover the pot; simmer until the carrots and rice are fully

cooked.

4. Puree the soup, and then return back to the pot. Cook for 10 more minutes.

Serve hot.

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