This root veggie soup is an iteration of a soup I used to enjoy when I was living with my parents. It's so warming and naturally sweet. I love to make it when I need a little comforting--or when I want to comfort someone else. I like to think that it fills the apartment with a scent that would remind anyone of home.
I normally categorize foods as either grounding or energizing. An avocado is rich and grounding while a leaf of romaine is light and energizing--put them together in a salad, and you have a balanced meal! In this soup, bright ginger and spicy cinnamon complement earthy sweet potato and carrot, and, hopefully, the combination brings harmony to your root chakra, Muladhara.
According to Ayurvedic tradition, the root chakra is located at the base of the spine and controls our sense of safety and security. It affects our ability to trust, maintain independence, and get along with other people. As someone who identifies with the Vata dosha, I'm sometimes anxious and feel physically insecure. It can feel as I'm my physical presence is too airy and in need of something to weigh it (me) down. But it's at these times that need only consider my root chakra, and, well, my roots.
Recently, I was home with my parents to accomplish some wedding planning. Shortly before my trip home, I'd been having a rough bout of anxiety, feeling all too fluttery and scared of blowing away. Being with my parents always reminds me of my capacity to manage difficulties with creativity and heart--something I learned from them, from home. Because of my upbringing I'm, in a sense, trained to believe I can do anything--that quiet resignation is never the only choice. For me, this realization is both grounding and energizing--just like this humble soup is intended to be for anyone who makes it.
May it remind you of the best parts of where you came from.
YIELDS
5-6 cups
PREP TIME
COOK TIME
TOTAL TIME
- 1 yellow onion, diced
- 1 tbsp unrefined coconut oil
- 1 medium sweet potato or yam
- 1 1/2 knob of fresh ginger, peeled
- 1 tsp sea salt
- 2 cups unsweetened coconut milk
- 1 cup low-sodium vegetable broth
- 1/2 tsp. ground nutmeg
- 1 tsp. curry powder
- 1 tsp. cinnamon
- 1/2 tsp. ground black pepper
- a few sprigs parsley
- 2 tbsp unsweetened coconut milk yogurt
- 4 medium carrots, peeled
- 1 yellow onion, diced
- 1 tbsp. unrefined coconut oil
- 1 medium sweet potato or yam
- 1 1/2 knob of fresh ginger, peeled
- 1 tsp sea salt
- 2 cups unsweetened coconut milk
- 1 cup low-sodium vegetable broth
- 1/2 tsp. ground nutmeg
- 1 tsp. curry powder
- 1 tsp. cinnamon
- 1/2 tsp. ground black pepper
- a few sprigs parsley
- 2 tbsp. unsweetened coconut milk yogurt
- 4 medium carrots, peeled
Directions
1. In a large pot set at medium heat, warm coconut oil and begin sautéing onion, carrots, sweet potato, ginger, and garlic. Stir occasionally for 10 minutes or until the onion is translucent.
2. Add vegetable broth, coconut milk, salt, pepper, nutmeg, cinnamon, and curry. Bring pot to a boil. Reduce heat to a simmer, cover the pot, and allow the vegetables to cook in the liquid for 15-20 minutes, or until the carrots and sweet potato are fork tender.
3. Remove pot from heat and decant into a high-speed blender. Purée soup until nice and creamy.
4. Serve into bowls and garnish with a dollop of coconut yogurt and sprig of parsley.
Green Buckwheat Bowl for the Heart Chakra
Photo: Mary Hood
