Hey Vata! Here's a great carrot ginger soup for you to try.

Ingredient List

4 carrots washed and peeled

1 yellow onion

2 apples ( I used pink lady apples) washed and peeled

1/2 of butternut squash, peeled and chopped

fresh ginger root, peeled

fresh turmeric root, peeled

olive oil

salt and pepper

ground cumin

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The weather here in Ohio is cold, wet, and gloomy. This definitely marks the beginning of the winter season. In Ayurveda, winter is known as vata season. Vata is the energy that carries qualities which are cold, dry, light, and fluid. When we have a prominent vata energy within us, this time of year can lead to a vata vitiation. We want to avoid this by exposing ourselves to elements that contain the opposite qualities of vata. We can start by eating foods that are warm, easy to digest, grounding, and hydrating. This carrot ginger soup tastes like autumn.

It has all of the qualities and flavors we need to help maintain a healthy and balanced vata dosha this year. Not to mention, it is extremely healthy, full of vitamins and nutrients, and it's flat out delicious.

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Begin by washing and peeling all of your produce. This includes the carrots, squash, apples, turmeric, and ginger.

Chop all of the produce. In a medium to large pot, coat the bottom lightly with olive oil. Set the burner on a low to medium heat. Toss in the carrots, onion, and squash. Once caramelized, add the apples.

You can add water, or optional broth, to cover the vegetables. Let this simmer. Add the ginger, turmeric, salt, pepper, and cumin...to taste. I like strong flavors, so I tend to add a lot.

Once the veggies are soft, turn off the burner, let them cool.

Place in a blender, puree.

Pour puree back into the pot. Warm and serve!

If you have any questions about this recipe, or any other recipes that will be good for a vata dosha, please feel free to contact me.

As always, much love and namaste friends.

Sabrina