This soup is grounding, nourishing and comforting. The warming spices and root vegetables are perfect for balancing out the Vata qualities of cold, dry and light which we get in late Autumn (Fall) and into Winter.
Ingredients
- 8 medium carrots
- 1 small – medium pumpkin
- 3 medium sweet potatoes
- 2 – 5 cm fresh ginger
- 1 chilli pepper, seeds removed
- ½ cup finely chopped lemongrass
- 1 tbs turmeric
- 1 tbs Celtic sea salt
- ½ tsp cinnamon
- water
- 1 can coconut milk (about 1 ½ cup)
- fresh coriander
Makes enough for 4 large bowls
Method
Roughly chop all the vegetables. Throw in a large pan. Add the ginger, chopped chilli pepper, lemongrass, turmeric, salt, cinnamon and enough water to cover the veggies.
Bring to a boil. Lower the heat and let simmer until veggies are tender. Add the coconut milk.
Using a stick blender, blend until smooth.
Serve in cute bowls, topped with fresh coriander.
More ways to balance Vata dosha
- Use sesame oil in your self-care routine. The oil can be used for body massage and for oil pulling. Read more about how to do that in Dinacharya or morning self-care routine
- Choose calming and grounding Slow Flow yoga classes.
- Work with your vagus nerve to settle your nervous system
- Rest!
Learn more about Ayurvedic principles with Irina on the EkhartYoga Academy in:
Fundamentals of Ayurveda with Irina Verwer
A 4-hour online course packed with Ayurvedic advice to bring you back to balance and support you through every season of life
Irina VerwerIrina Verwer is a yoga teacher, Somatic therapist, intimacy coach, Ayurvedic practitioner, vegan chef and writer of two yogic cookbooks. Very grateful for and inspired by all of her teachers, Irina has created a unique style of teaching that is both intense and gentle.
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