This delicious recipe comes to EOM from Amar (Jacqueline Steinbeck) who teaches Kundalini Yoga on Wednesdays at 6 pm. Amar served this delicious soup at her Intuitive Painting Workshop and I simply melted into it! Seriously, I wanted to lick the bowl… ~ Pamela
Carrot Fennel Soup
- 1Tblsp ghee or olive oil
- 2 tbsp. fennel seeds
- 1 apple, peeled, cored, and diced
- 1 ½ lb. of carrots, sliced
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp. brown basmati rice
- ½ tsp. each, curry and turmeric powder
- 5 ½ cups vegetable stock or water
- Salt and freshly ground black pepper to taste
- Patak’s mild curry seasoning to taste
Heat the olive oil in large soup pot.
Toast the fennel seeds until browned…
Add apple, carrots and sweet potatoes and cook, stirring for about 5 min.
Add the rice, curry powder, veg stock and bring to a boil, lower heat, cover and simmer until the vegetables are tender app. 30 min.
Puree soup in small batches in blender or use a hand blender and puree until smooth.
Add the Patak’s for a deeper, more complex flavor. Season with salt and pepper as desired.
Enjoy!
*The sole purpose of these articles is to provide information about the tradition of ayurveda, yoga, and meditation. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.