Vegetable Soup

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!

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Prep Time: 10 minutes

​Cook Time: 25 minutes

​Total Time: 35 minutes

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Ingredients​

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• 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

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Instructions

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1. Sauté the leek, garlic, onion, and bell pepper in the olive oil until the onion is translucent, 8 – 10 minutes.

2. 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.

3. Add the milk, stir, and heat to just below boiling. Then stir in fresh-ground black pepper to taste and serve.

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Bon appetit!!