Carrot Ginger Onion* Soup | Yoga of Eating
Updated: Apr 19, 2021
*Please do not use onions for the purpose of monodiets /fasting on Ekadashi.
1/2 teaspoon Cumin
1/2 inch Ginger ( unpeeled and chopped )
1 Onion* ( medium sized, chopped)
1 tablespoon Cilantro ( chopped )
4 Carrots medium sized (unpeeled and chopped )
3 cups water
Himalayan Salt to taste
Dry roast the cumin, ginger and then add the cilantro on the skillet. Keep stirring. Once fragrant, add the chopped onions till medium brown. Add the water and the carrots and cook for about 20 to 30 minutes till the carrots are soft. Blend with electric blender till it reaches a soup like consistency. Serve warm.
NOTE : Please use only organic ingredients.