“I'm so glad I live in a world where there are Octobers.”
With the dog days of summer behind us, we now find ourselves suddenly in October. For many, this month is a favorite because the frenetic energy of the summer season has waned, children are back into their school routine and the rush of the holidays is not quite upon us. Thus, October gives us all the opportunity to slow down, reconnect and be present as the natural world around us transforms and delivers the majestic golden, burgundy and orange colors of fall.
We can feel the energetics of vata dosha during this time of year as the temperatures begin to cool, the winds start to strengthen and the leaves underneath our feet begin to crunch. Ayurveda shares that the chilly, windy and variable nature of autumn, also known as vata season, has the potential to sweep us off of our feet and leave us feeling unsettled and scattered within the body and/or mind. Thus, in order to remain grounded, calm and centered, Ayurveda explains that it is best to eat in accordance with the season. This means that the hardy root vegetables and squashes currently being harvested like parsnips, turnips, sweet potatoes, carrots, butternut squashes, pumpkins and acorn squashes can provide the nourishment needed to feel healthy, stabilized and harmonized.
If you have been feeling any symptoms of a vata imbalance (such as feeling anxious, overwhelmed, cold, fatigued and/or experiencing digestive disturbances like gas, bloating, constipation and/or a variable appetite) OR if you have been simply craving your first warm bowl of soup to celebrate the fall, we have a recipe for you! To us, our Soul Satisfying Carrot, Ginger & Turmeric Soup is the perfect October dish because of its burnt orange hue, earthy, warming and bright flavor, and of course the vata pacifying, comforting energy that it brings. We love that this recipe has simple ingredients, is easy to prepare, is a joy to eat and is effortless to digest! Another reason why we love it is that it can be enjoyed as a fuss-free, nutritious, vata balancing lunch the next day.
Now, let’s get to the recipe!
SOUL SATISFYING CARROT, GINGER & TURMERIC SOUP
3 tablespoons Ahara Rasa Ghee or coconut oil (if you are vegan)
2 ribs celery, chopped
1 small onion, diced
2 teaspoons turmeric powder
1 teaspoon Golden Milk powder
2 tablespoons fresh ginger, peeled & grated
8 cups carrots, chopped
4 cups vegetable broth
4 cups water
½ teaspoon salt
1 bay leaf
½ can coconut milk
Juice of one medium to large lime
Vata Spice Blend (optional)
- Heat the oil in a large stock pot over medium heat. Add the celery and onion and saute for 10-12 minutes until the vegetables are soft and translucent.
Add the turmeric powder, Golden Milk powder and fresh ginger and stir to combine, allowing this mixture to cook for 2-3 minutes.
Add the carrots, vegetable stock, water, salt and bay leaf to the pot. Bring to a boil then let simmer for 20-30 minutes or until the carrots are soft and tender.
Once the carrots have softened, remove the bay leaf and allow the soup to cool slightly.
Blend the soup until as smooth as you like using either an immersion (stick) blender or by transferring the soup into a standard blender. If using a standard blender, transfer the soup back into the stock pot once smooth.
Add the coconut milk and lime juice and mix until well combined.
May your preparation of this seasonal dish allow for the celebration of the abundance of fall and all of its gifts. We hope that you truly enjoy this hearty, nutrient and antioxidant-rich soup. Pair it with vata season, your favorite digestive churna, a cozy evening and of course your loved ones.