Rating5/5 (from 4 ratings)5
4 carrots (approx 1 1/2 cups)
1 1/2 cups cauliflower
2 stalks celery
2 cups water
½ teaspoon asafoetida (aka 'hing' or onion powder)
1 teaspoon caraway seed
½ teaspoon salt (or more to taste)
Few leaves of 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.
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. :)
I think the leaf garnish would look pretty on any creamy soup, pumpkin, or squash based for Thanksgiving. :)
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