The Easy Ayurveda Cookbook: An Ayurvedic Cookbook to Balance Your Body, Eat Well, and Still Have Time to Live Your Life by Rockridge Press

Author:Rockridge Press [Press, Rockridge]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2015-02-16T22:00:00+00:00

VATA

4–6

SERVINGS

SEASONS: FALL/WINTER

TASTES: ASTRINGENT, BITTER, PUNGENT, SALTY, SWEET

Vatas can add a pinch of sea salt, a dollop of yogurt, and chopped fresh cilantro to garnish.

Pittas can use split peas or chickpeas instead of the lentils and halve the onions, garlic, and ginger.

Kaphas can use diced potatoes instead of the pumpkin.

CURRIED CARROT SOUP WITH TOASTED ALMONDS

PREP TIME: 5 MINUTES / COOK TIME: 25 MINUTES

Thick, rich, nourishing, and with just enough zing to jump-start the metabolism, this healthy comfort food won’t leave you hungry an hour after eating. For more antioxidants, toss in a handful of spinach or other leafy greens.

2 tablespoons olive oil

1½ pounds carrots, peeled and chopped

2 onions, peeled and chopped

1 celery stalk, chopped

2 tablespoons curry powder

6 cups vegetable broth

1 cup chopped toasted almonds (follow walnut-toasting instructions here)

Freshly ground black pepper

1. In a large soup pot, heat the oil, then add the carrots, onions, celery, and curry powder. Sauté for 5 minutes.

2. Add the broth, bring to a boil, then simmer 15 to 20 minutes.

3. Pour the soup into a blender and blend until smooth.

4. Serve with the chopped almonds and black pepper.

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