Featured Ayurvedic Recipe: Vegan Roasted Carrot Soup
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Vegan Roasted Carrot Soup
Ingredients:
3/4 lb organic rainbow carrots, cut into rustic chunks
2 inch knob of fresh organic ginger, minced
2 tbsp oil, divided equally
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground turmeric
2.5 cups organic veggie broth (homemade if possible)
1 (15.5 oz) can unsweetened organic coconut milk
Lime wedges, as garnish
Toasted pumpkin seeds (aka pepitas), as garnish
1 tsp salt
Directions:
1. Preheat oven to 400*F.
2. Heat 1 tbsp oil over medium heat and add ground spices and minced ginger. Cook for 1-2 minutes, until spices are fragrant. Add carrots and stir to coat carrots in oil spice mixture.
3. Add to a roasting pan or pyrex and roast carrots for 25-30 minutes, stirring every 10 minutes.
4. Once carrots are done roasting, melt the other 1 tbsp of oil in a medium pot. Then add roasted carrots and veggie broth and heat until simmering. Simmer for 10 minutes.
5. Remove from heat and add the coconut milk and salt. Adjust seasoning as needed.
6. Then use and immersion blender or regular blender to purée the soup into a creamy consistency. Garnish with lime wedges and pumpkin seeds.
Doshic Considerations
This Ayurvedic Vegan Roasted Carrot Soup recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use untoasted sesame oil; should use full-fat coconut milk; and can use up to 1 tsp of Himalayan pink salt.
Pitta should use virgin coconut oil or sunflower oil; should use full-fat coconut milk; and can use up to 1/2 tsp of Himalayan pink salt.
Kapha should use sunflower oil; should use lite coconut milk; should only use half a can of coconut milk and substitute the remaining liquid with water; and can use up to 1/4 tsp of Himalayan pink salt.
