Carrot ginger soup
While cheesy, buttery and unhealthy food is what I love cooking and eating, Things in my cooking life have changed. Dieting is not something I am really into. Yes, it is nice to lead a healthy lifestyle and eat certain foods in moderation but What the hell... I rather eat and regret than starve and regret ;) However, at the moment the change in the diet is for what I believe to be above and beyond physical strength and fitness. Fasting for fitness or to lose weight is one thing, fasting for spiritual purposes means going beyond just controlling what one eats. It means not spending the day in materialistic pleasures or napping all day. It means being extra vigilant about only seeing good in others and remaining positive about the fasting one is observing. Fasting means engaging all the eleven indriyas/senses towards God. While Fasting has many benefits and there is usually the end goal of attaining the divine abode. At this stage in time, the fasting is to attain the rajipo of my Guru, to show him devotion and to count down for his arrival in a rather unique way.
Since my fasting is consuming liquids only, I am hoping to share some soup recipes in the coming days, starting with this carrot ginger soup
- 2 tbsp olive oil
- 1/4 cup finely chopped fennel ( bulb/seeds and leaves)
- 1/2 a celery stick (about 5-6 cm) finely chopped
- 1 tbsp grated ginger
- 4 carrots/ 250g-roughly chopped
- 1 cup vegetable stock
- Salt to taste- note that the stock has salt already
- 1 cup water
- sour cream to serve
- Fresh dill to serve
- Heat the oil in a large sauce pan
- Add the chopped fennel, celery and grated ginger. saute for a few seconds.
- Add the chopped carrots and cook for a few minutes until the vegetables start to turn soft
- Add water and stock to the sauce pan and bring to a boil.
- Reduce the heat and simmer on a low-medium flame for 20-30 minutes.
- Remove from heat and let the soup cool sligthly
- Blend soup until smooth using a stick blender or in a jug
- Return to saucepan and keep warm on a low flame
- Serve with a dollop of sour cream and freshly chopped dill