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Carrot Ginger Soup |  Vegetable Day

Recipe modified from manjulaskitchen.com

Makes 3 servings - uses 11 oz of your daily vegetable allowance

Ingredients
Print
  • 2 cups carrots peeled and sliced in small pieces
  • 1/2 cup celery sliced in small pieces
  • 1 inch piece of ginger peeled and cut in small pieces
  • 2 cups water
  • PAM or other zero calorie cooking spray
  • 1/2 tsp cumin seeds
  • 1/2 tsp carom seeds
  • 1/8 tsp asafetida
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp stevia or other zero calorie sweetener
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
Directions
  • spray large skillet with PAM and when hot add cumin seeds, carom seeds, and asafetida
  • add carrots, celery, and ginger; sauté for about 12 minutes until carrots are soft
  • puree mixture in blender on high speed with 2 cups of water; add water as needed to puree
  • pour mixture back into skillet and add salt, stevia, and garlic powder; bring to boil on medium high heat
  • add more water if desired (I prefer my soup thin so I add another cup of water)
  • when boils, reduce heat and simmer for 10 minutes
  • add black pepper and lemon
    • note all spices available in an Indian grocery store or may be found in the international aisle in your local grocery store
  • tastes even more delicious the next day
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