Sourced from the Ayurvedic Institute, this delicious, warming root soup is perfect for all doshas. Just make sure you use lower-fat options for milk. Perfect for a lunchtime meal or a light dinner that's quick and easy to make!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
2 tbsp olive oil
1 leek, sliced
1 clove garlic, minced
1/2 sweet onion, chopped
1 red bell pepper, chopped
2 tbsp curry powder
1/2 tsp salt
1 winter squash, de-seeded and cubed
1 sweet potato, cubed
4 to 5 curry leaves
1 cup low-fat unsweetened coconut milk
Black pepper, to taste
Instructions
Sauté the leek, garlic, onion, and bell pepper in the olive oil until the onion is translucent, 8 – 10 minutes.
Stir in the sweet potato, squash, curry leaves, salt, and curry powder. Add water just to cover and bring to a boil. Simmer uncovered 20 – 25 minutes until the squash is tender.
Add the milk, stir, and heat to just below boiling. Then stir in fresh-ground black pepper to taste and serve.
