Procedure
Scrape off the skins of carrots and potato. Chop. Pressure cook till they become soft. Grind into a fine paste. Heat butter. Add finely chopped ginger and asafoetida powder. Now stir in spinach. Cook for a couple of minutes. Add carrot & potato pulp. Pour vegetable stock or plain water. Mix well and allow it to come to a boil
Add freshly ground black peppercorn and salt. Mix well and switch off the stove. Stir in lemon juice. And the soup is ready.
Ingredients
Carrots 2
Potato 1/2
Butter 1 tbsp
Finely chopped ginger
1 tsp
A pinch of yellow asafoetida powder
Finely chopped spinach 1/2 cup
Vegetable stock or water 2.5 cups
Freshly ground pepper powder 1/2 tsp
Salt 1 tsp
Lemon Juice 2 tsp
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