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. 



















Other recipes





Orange, Pecan, Date Cake

Raw Pure Coconut  Porridge



Plov and Daikon Salad


 Zucchini, Carrot Pasta with Tomato Sauce

Carrot soup

serves 4


Carrot soup

serves 4

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.

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