Root Vegetable Curry Soup
This soup has many wonderful, potent spices that are beneficial to your health. Root vegetables are always good for grounding. So if you are feeling airy (can’t concentrate) this soup will be great for you.
In Ayurveda the great benefits of turmeric have been known for ages, but in the western world only recently has this spice been getting the attention and reputation that it deserves. It is a great antioxidant, which means it helps fight free-radicals, but it is well known for being an anti-inflammatory. Anti-inflammatory means that it fights inflammation, much like ibuprofin(Motrin) except that it is healthy and natural, it is not toxic and has no side effects. It should be used in moderation since it is quite powerful and can overwhelm the other tastes. Balance is always key.
- 1 teaspoon turmeric
- 1 tsp. ground cumin seed
- 1 tsp. coriander
- ¼ tsp. cinnamon
- 1-2 garlic cloves minced
- 1 medium onion diced
- 2 tablespoons fresh grated ginger
- 3 tablespoons organic olive oil or organic ghee
- 1 ½ cups butternut squash (cooked or raw)*
- 1 ½ cups sweet potatoes (cooked or raw)*
- 4 cups vegetable broth
- 4 cups water
- 4-5 Brazil nuts that have been soaked for 2 hours in water (optional)
- Salt and pepper to taste
- In at least a four quart pan, heat oil/ghee, add turmeric and cook for 2 minutes.
- Add the cumin, coriander, garlic, onion, ginger and sauté for several minutes until onions begin to turn a clear color.
- Add water and vegetable stock. Add squash and sweet potato; cook for 30 minutes or until soft. If using cooked leftover squash and sweet potatoes, this cooking time can be less; however 20 minutes is minimum for all the flavors to combine properly.
- Take the vegetables and broth off the heat and let cool for 10 minutes.
- Drain water from Brazil nuts and add to the soup mixture. Puree with hand blender or in blender after it has cooled to avoid risk of burn from steam during transfer and blending.
- Add salt, pepper, and a dash of cayenne as desired. Top with freshly chopped parsley and warm on low heat on the stove if needed.
*This recipe is good for most blood types. Type A may want to substitute the sweet potato for another vegetable (like carrots) if they have trouble digesting sweet potatoes.
Recipe from the amazing Dr. Siri Chand on http://www.luminousfoods.com/