Add the olive oil, onion, and ginger to a saucepan over medium heat. Sauté 5 minutes until the onions are translucent.
Ginger Butternut Squash (or Carrot) Soup
Ginger Butternut Squash (or Carrot) Soup
Kaphas/Spring body types should make the carrot soup as butternut squash is too sweet for them. Butternut squash and carrots are both good for the Pittas/Summer and Vatas/Winter body types. The other point of focus is which oil you choose to use, it depends on your dosha. Lastly, if your Pitta is aggravated (you’re burning, super inflamed), skip the onion and the ginger which are too warming for Pittas, instead use cinnamon and fresh coriander leaves, more cooling.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
- Yield2 servings
Ingredients
For the Dish
- 2 carrots, chopped (or 1 ½ cup butternut squash chopped)
- 1 Tbsp sunflower oil (Kaphas), or Olive Oil (Vatas), or Coconut Oil (Pittas)
- ¼ cup yellow onion, chopped
- ¼ cup fresh ginger, peeled and chopped
- 1 ½ cups organic vegetable stock (or just water)
- ½ tsp ground coriander
- Salt and black pepper to taste
Method
Preparing the dish
1
2
Add the carrots (or butternut squash) and soup stock; simmer and cover 30 minutes.
3
Blend with immersion blender (or pour into blender) and blend until smooth. Add salt and pepper to taste
