Sweet carrots blended silky with fresh ginger and a touch of ghee, a bright, warming bowl for cold evenings, light on the stomach before sleep.
Dinner · 10 min prep · 20 min cook · serves 3 Newly added
Ingredients
- 4 carrot , medium, sliced
- 1 tbsp ghee
- 1 tbsp ginger (fresh) , grated
- 3 cups water
- to taste rock salt
- ⅛ tsp black pepper , freshly ground
- 1 tbsp coriander leaves , chopped
Preparation
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Warm the ghee and sweat the ginger for 30 seconds without browning.
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Add the carrots and stir 2 minutes, then pour in the water.
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Simmer covered 15–18 minutes until the carrots are completely soft.
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Blend until silky (a hand blender in the pot is easiest), then return to low heat.
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Season with salt and pepper; serve warm with coriander leaves on top.
In the tradition
This soup is sweetness managed by spice: carrot carries the sweet taste heavily, ginger keeps the whole bowl from becoming heavy with it. In winter, when vāta’s cold and kapha’s damp arrive together, a blended vegetable soup with ginger is the classical compromise; warm and moist, yet clear enough not to sit on the chest overnight.
Sources & further reading
- Ayurvedic Healing Cuisine , David Frawley
- Bhāvaprakāśa Nighaṇṭu (Śākavarga, carrot (garaṅjara) classed as sweet, warming and improving digestion)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.