Vata Calming Soup
From yoga journal, february 2009.
Steps
Melt 1 tablespoon ghee over medium-high heat in a large , deep saut pan.
Add squash , carrot , and onion.
Saut for 7-8 minutes or until all ingredients turn golden.
Reduce heat to low and add garlic.
Continue cooking until vegetables are a rich caramel color , about 10 minutes.
Remove from heat.
In a separate soup pot , add 1 tablespoon of ghee , the ginger , cinnamon , cloves , cumin , and turmeric.
Saut until fragrant.
Add broth and vegetables to the soup pot.
Bring to a low boil over medium heat.
Reduce heat to low and simmer partially covered , for 10 minutes , until squash is tender.
Puree soup in a blender until smooth.
Return soup to pot , adding coconut milk.
Salt and pepper to taste.
Ingredients
ghee, butternut squash, carrots, onion, garlic cloves, fresh ginger, cinnamon, clove, cumin, turmeric, vegetable broth, coconut milk, salt and pepper