Carrot celery soup
Ayurvedic recipe Carrot-Celery Soup
SERVES : 2
INGREDIENTS :
- 3/4 cup peeled, diced carrot
- 1/2 cup peeled, diced Jerusalem artichoke
- 1/2 cup diced celery
- 2 cups vegetable stock
- Rock salt to taste
- 1/8 tsp fresh ground black pepper
- 1/4 tsp cumin powder
- 1 clove
- 1 small bay leaf
- 1 tbsp ghee
- 1 tsp chopped parsley
METHOD
- Heat the ghee in a pot.
- Add the bay leaf, cumin and diced vegetables and stir-fry for about 3-4 minutes.
- Add the vegetable stock and bring to a boil.
- Turn down heat and simmer covered for about 20 minutes, until vegetables are tender. Add salt and pepper and turn off heat.
- Discard the bay leaf and the whole clove. Blend the soup to a smooth puree in a blender.
- Return the soup to the stove and heat through again without letting it boil.
- Garnish with the chopped parsley and serve immediately.
