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Ayurvedic Carrot Soup Recipe

Serves 4 – 6 Although this soup is tridoshic, carrots can be a little heating to pitta as can the ginger. The cooling qualites of the coconut milk mitigate the heating qualities of the carrots and ginger. The sweet flavors of the sugar and crystalized ginger also help reduce the heat. Doshic Notes Vata – Pitta – Kapha –
2 Tbs butter 2 lbs carrots, peeled and chopped 2 onions, chopped small 1 Tbs ginger, grated fine 2 tsp salt 1/4 cup ginger, crystallized 1 tsp sugar 4 cups water 1/2 tsp baking soda 3/4 cup coconut milk, reduced fat 1 bunch cilantro, chopped Salt and pepper to taste
Heat the butter in a large soup pot, preferably a heavy one, over medium heat until melted. Add the onions, salt, grated ginger, sugar, and crystallized ginger. Cook until the vegetables are softened, about 5-10 minutes. Add chopped carrots, water, and baking soda. Bring this to a simmer. Cover and reduce the heat to medium low, and cook until the carrots are very tender, about 20 minutes. Puree the soup in a blender, in batches, until smooth. Return the soup to the pot, stir in the coconut milk and cook gently over medium low heat until the soup is hot. Season with salt and pepper to taste. Sprinkle individual servings with cilantro before serving. Serve with chapatis for a light lunch.