Rating5/5 (from 4 ratings)5
Yieldmakes about 6 cups
4 carrots, approx 1 1/2 cups
1 and 1/2 cups cauliflower
2 stalks celery
2 cup water
½ teaspoon asafoetida,aka'hing'or onion powder, or more to taste
1 teaspoon caraway seed
½ teaspoon salt, or more to taste
garnish: a few leaves spring mix,carrot strips,tomato peel, optional for garnish
1.blend everything except garnish in blender.(make sure you like the asafoetida if using for the first time , like me!)
2.top with ‘fall leaves’ cut from spring mix, carrot strips, and tomato peel,using small leaf cutters ,or cut simple leaf shapes with kitchen shears,and a few extra caraway seeds if desired.i think the leaf garnish would look pretty on any creamy soup,pumpkin or squash based for thanksgiving:)
Evergreen's ThoughtsBy evergreen
thick and creamy soup, dressed up for fall
this soup was created to go with Petit Pain- thanks sweetpea!
The asafoetida taste is very pungent, and a little goes a long way!, or use your favorite spice:) yummy with curry/cumin/cayenne/ginger , etc.
if you would like to serve this in a warm bowl,fill serving bowl with very hot water while preparing soup:)
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