½cupsour cream, whole milk yogurt, or plant-based yogurt (optional)
Instructions
Prepare the vegetables
Wash, peel, and roughly chop the carrots, and set aside until needed. Roughly chop onions. Mince or grate garlic and ginger.
Cook the soup
Start your saucepan on medium heat OR select “SAUTE” on the Instant Pot.
Add ghee and cumin seeds, and sauté until lightly browned and aromatic. Add onions, garlic, and ginger, and sauté until lightly browned.
Add coriander, turmeric, optional asafetida, and red chili, and stir. Sauté for about 30 seconds, until the spices are sizzling and aromatic. (Careful the spices don’t get too hot or they will burn.)
Add the carrots, water or vegetable broth, and salt.
Saucepan: Turn up the heat and bring to a boil. Reduce heat to a simmer, and cook, partially covered, for 20-30 minutes, until the carrots are really soft. Instant pot: Change the digital setting to “PRESSURE COOK,” select “HIGH PRESSURE,” and set the timer for 5 minutes. Allow the pressure to come down naturally for 10-15 minutes, then release the remaining pressure by turning the sealing valve to “Vent.” After the steam stops, carefully remove the lid.
Finish the soup
Use an immersion blender or blender to puree the soup until very smooth. Add the lemon juice and cilantro, and blend again for a few seconds. Add extra water if needed to adjust to your desired consistency.
For the garnish
Serve in individual bowls and finish with a dollop of sour cream, whole milk yogurt, or plant-based yogurt. This will make the soup more creamy, and add a slight sour taste.
Video
Notes
If you don’t have a hand blender, you can use a regular blender, but be very careful when blending hot liquids. You must either cool the soup before blending or leave a hole for steam to escape. This method is not ideal. I highly recommend investing in a hand blender when you are ready.