VATA-CALMING SOUP

Vata-Calming Soup image

Provided by yogiclarebear

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

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2 tablespoons ghee
1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
2 large carrots, peeled and chopped
1 large onion, loosely diced
2 large garlic cloves, minced
1 inch piece fresh ginger, washed and finely chopped
1 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon cumin
1/2 teaspoon turmeric
3 cups vegetable broth or 3 cups water
1 cup coconut milk or 1 cup half-and-half
salt and pepper

Steps:

Melt 1 tablespoon ghee over medium-high heat in a large, deep sauté pan.
Add squash, carrot, and onion. Sauté for 7-8 minutes or until all ingredients turn golden.
Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Sauté until fragrant.
Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender.
Puree soup in a blender until smooth.
Return soup to pot, adding coconut milk. Salt and pepper to taste.

Nutrition Facts : Calories 363.9, Fat 20.1, SaturatedFat 15.7, Cholesterol 16.4, Sodium 76.2, Carbohydrate 48.1, Fiber 9.3, Sugar 14.1, Protein 5.8