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Carrot soup


10 carrots, peeled and cut into chunks



1/8 tsp ginger

1/8 tsp cinnamon

1/8 tsp turmeric

1/4 tsp cumin powder

1/2 tsp coriander

dash of nutmeg

2 tbls ghee (clarified butter)


1 small onion, chopped

1/4 cup chopped fresh parsley

basil, as desired

summer savory, as desired

salt and pepper to taste


boil chopped carrots in enough water to cover them. When cooked, place carrots in a blender with the water they were boiled in. Blend, adding milk as needed to get the desired thickness (this soup is fairly thin). Return this to the cooking pan and set aside.

In a cast-iron skillet, fry ginger, cinnamon, turmeric, cumin, coriander and nutmeg in ghee. When hot, add onion and fry, stirring frequently, until translucent. Add a little water if necessary to keep from burning. Add parsley, basil, and savory to taste. Cook for a minute more until the herbs are soft.

Add the spices to the blended carrots and bring to a boil. Add salt and pepper to taste. makes about 8 servings.


From The Yoga Way Cookbook, by the Himalayan International Institute of Yoga Science and Philosophy, 1980.


Copyright 2004 West-Art, Prometheus 91/2004

PROMETHEUS, Internet Bulletin for Art, News, Politics and Science, Nr. 91, Spring 2004