The Everyday Ayurveda Cookbook by Kate O'Donnell

Author:Kate O'Donnell
Language: eng
Format: epub
Publisher: Shambhala

4 cups water

2 tsp coriander powder

1 lb carrots

2–3 inches fresh gingerroot

2 tsp ghee, olive oil, or sunflower oil, plus 2 tsp more for drizzling

dash each of salt and pepper

Roasted Chickpeas

In a medium saucepan, begin to boil 4 cups water and coriander powder. Coarsely chop the carrots and add to the pot. Peel and roughly dice the gingerroot and add to the pot. Boil for 15–20 minutes, covered, until carrots are tender. Add ghee or oil, salt, and pepper. With an immersion hand blender, blend until smooth, or transfer to a carafe blender and cool for 2–3 minutes before blending on low, then high until smooth.

Ladle into 4 soup bowls, topping each serving with ¼ cup Roasted Chickpeas and ½ tsp ghee or oil.

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