– Turmeric Ginger Carrot Soup !
A little warm soup is good for the soul, but more specifically, it can help balance your Chakras. For this recipe, we are going to use an Autumn-inspired soup with some ancient, tried and true ingredients that are finally getting the credit they deserve, while including modern science, particularly by adding ginger and turmeric.
By satisfying and nurturing our Navel Chakra with a dish such as this Turmeric Ginger Carrot Soup, we help boost self-esteem and confidence, and bring back balance to digestion. The preparation of this soup involves a blender that makes the carrots lighter and easier to digest, and this is done by introducing air, thus bringing the unrefined carrot into an elegant, better version of itself. This sort of metaphor is an important part of “spiritual power” that we need for self-esteem and confidence. It’s time we realize our cooking experiences are helpful lessons on how we better our soul, as we constantly seek healthy improvements in the foods we eat.
What is the Navel Chakra?
The Third Chakra, often referred to as the Navel Chakra or Manipura Chakra is positioned at the navel region and it has ten petals which match the vrittis of spiritual ignorance, thirst, jealousy, treachery, shame, fear, disgust, delusion, foolishness and sadness.
Manipura is associated with dynamism, energy, and will-power (Itcha shakti.) It is associated with the power of fire, and digestion. Manipura is said to radiate and distribute prana to the rest of the body. In this sense, it is roughly similar to the Chinese idea of the dantian in qigong.
The serendipitous aspect of this soup is that it is exceptionally healthy, with ginger and turmeric being rising stars in the health food world. And, most importantly, it is delicious. Make this for yourself, and for people you care about, for you will be bringing healing and happiness to others – one of the most important aspects of cooking.
Turmeric Ginger Carrot Soup
4 Large Carrots, (or 8 small) peeled and chopped
2 Large parsnips, peeled and chopped
2 to 4 Tablespoons sesame or coconut oil (other oils work as well if you like to use a specific cooking oil for specific health benefits)
1 onion, peeled and chopped
1 Tablespoon minced ginger (more if you really love ginger)
1 Teaspoon ground turmeric
32 oz. Vegetable Broth
In a large stock pot, heat and then add the oil.
Add carrots, parsnips, onion, and ginger.
Sprinkle in the turmeric, reduce to between low and medium.
Cover. Cook for about 5 minutes. (stir occasionally)
When the carrots and parsnips appear to brown a bit add the broth.
Increase heat to High.
Bring to a boil and cover. Reduce heat immediately, and simmer for 5 minutes.
Test the carrots and make sure they are tender.
Remove from heat and let cool for about 5 minutes.
Blend in a blender or with an immersion blender.