Carrot Ginger Soup
|Chopped carrot||3 Cup (48 tbs)|
|Grated fresh ginger||2 Teaspoon|
|Chopped fresh cilantro||1|
|Fresh ground black pepper||To Taste|
|Water||2 Cup (32 tbs) (adjust quantity as needed)|
Cut carrots and add water to 3⁄4 the level of them in the pot. Add ghee. Simmer until carrots are soft. Add the ginger. Cool a little. Place carrots and liquid in blender and add whole milk and cilantro. Blend until smooth or leave a few chunks of carrots. Stir in black pepper at the end.
This recipe has been excerpted from Simple Ayurvedic Recipes written by Myra Lewin.
To learn more about Myra Lewin's book visit simpleayurvedicrecipes.