Our divine recipy of the month.
See what is fresh and seasonal in our kitchen
This soothing and grounding soup is wonderful for a vata pacifying meal and all doshas can really enjoy this too eat. You can also eat this raw or cooked lightly for more digestibility.
Simple flavors of in-season veggies are a delight.
Orange, Pecan, Date Cake
Raw Pure Coconut Porridge
Plov and Daikon Salad
Zucchini, Carrot Pasta with Tomato Sauce
3 cups Carrot
2 tbsp coconut oil
1 tsp cumin powder
1 heaped tsp curry powder
1/2 cup leek washed, sliced and diced
1-inch ginger grated
3 cups of water
2 tsp miso paste
borage flowers (optional)
2 tbsp of ground sunflower and pumpkin seeds
In the vita-mix or high-speed blender add the ingredients and blend for 6 mins for a raw version.
Alternatively, warm oil in a heavy bottomed pan and add leek, spices, and carrot.
On a medium low flame add the carrot and mix into spices and coconut oil making sure they are cover well in the spices.
Add water, and ginger and cook for 10 mins. The miso paste goes in for the last 2 mins of cooking time.
Hand blend until smooth and serve with ground sunflower and pumpkin seeds and borage flowers (optional)
Variation for dosha category
Vata - add cinnamon, cardamon and olive oil to drizzle after cooking.
Pitta - reduce the curry powder omit yogurt for soy or rice cream.
Kapha - Can eat the soup raw, add black pepper and cinnamon and top with seeds.