Warm Up with Squash, Carrot, and Ginger Soup - Ayurveda | Everyday Ayurveda

Warm Up with Squash, Carrot, and Ginger Soup

By on October 4, 2016

This beautiful orange soup is incredibly nurturing on a cold autumn or winter day. The squash, carrots, and sweet potatoes get their orange color from carotenoids, plant pigments that are converted to vitamin A in the body. All these veggies also give hearty doses of Vitamin C, folate, and fiber.

I often enjoy this soup topped with lightly roasted pumpkin seeds for a crunchy, nutritious addition. For a well-rounded meal, serve the soup with a whole grain or a slice of warm whole-grain bread, a protein (lentils, tofu, salmon, or chicken), and dark leafy greens.

This soup is perfect as is for Vata types. Pitta types can occasionally eat this when it’s prepared as directed, or swap out half of the carrots for another sweet potato. Kapha types can make this soup either with light coconut milk or vegetable broth instead of the regular coconut milk, and replace half of the squash with another four carrots.

Squash, Carrot, and Ginger Soup

Serves 6

Ingredients

  • 1 medium to large butternut squash
  • 2 medium sweet potatoes
  • 8 cups water + extra for baking squash
  • 8 medium carrots
  • 3 slices of fresh ginger, 1/4-inch thick each
  • 1 (13- or 14-ounce) can of coconut milk
  • 1/2 tablespoon nutmeg
  • 1/2 tablespoon coriander
  • 1/2 tablespoon allspice
  • 2 teaspoons sea salt

Directions

  1. Preheat oven to 375 degrees.
  2. Cut the squash in half lengthwise. Scoop out the seeds, and place it cutside down on a baking sheet.
  3. Add 1/4 inch of water.
  4. Clean and scrub the sweet potatoes, pierce them deeply with a fork, and place on a separate baking sheet.
  5. Bake the squash and the sweet potatoes until soft, about 45 minutes to 1 hour.
  6. While the squash and sweet potatoes are cooking, place 8 cups of water in a large soup pot and begin heating on high.
  7. Scrub the carrots, chop off and discard both ends, and chop into 2-inch pieces.
  8. Add the carrots and ginger to the water and bring it to a boil. Reduce the heat, cover, and simmer for 30 minutes. Turn off the heat and let the carrots and ginger rest in the vegetable broth that’s been created.
  9. When the squash and sweet potatoes are baked, remove them from the oven and let them cool.
  10. Scoop out the flesh of the squash and add it to the soup pot.
  11. Peel the sweet potatoes, cut them into pieces, and add them to the soup.
  12. Add the coconut milk, spices, and salt.
  13. Blend the mixture in a blender or in the pot with a wand mixer until smooth.

Excerpt from: Yoga Mama Yoga Baby, Ayurveda and Yoga for a Healthy Pregnancy and Birth, and originally published on Mind, Body, Green.

FREE BOOK: Recipes from Everyday Ayurveda Kitchens
Recipes from Everyday Ayurveda Kitchens

In this free book, Everyday Ayurveda contributors deliver some of their tastiest and most popular recipes with clear directions and beautiful images.

“We are blessed to have an awesome body of contributors at Everyday Ayurveda. Many of them are also incredibly talented in the kitchen. We’ve benefited from their creations, and we’re passing them on to you in a beautiful book. Download it now!”

Jacob Griscom, President of Everyday Ayurveda

DOWNLOAD NOW!

Save

Print Friendly, PDF & Email

About Margo Bachman

Margo Shapiro Bachman, MA, is a mother of two, a nationally certified Ayurvedic practitioner and an RYT500 registered yoga teacher. She is the author of Yoga Mama Yoga Baby, Ayurveda and Yoga for a Healthy Pregnancy and Birth, and Yoga Mama Yoga Baby, Guided Practices for Every Stage of Pregnancy and Birth. Margo has studied and practiced yoga, meditation and Western herbal medicine for over 20 years, and received more than a decade of extensive Ayurvedic training. Her private practice and teaching focus on in women's and children's health.See www.margoshapirobachman.com

3 Comments

  1. Kate

    January 7, 2015 at 9:55 pm

    Yum! Can’t wait to try this.

  2. Pingback: Vata Recipes: Great-Tasting Meals to Bring Balance to Your Dosha

  3. de.leafy@gmail.com'

    Leaf

    January 19, 2018 at 1:29 pm

    I just made this recipe two days ago. I ate a big bowl in the morning and one in the late afternoon. By evening I was completely “stoned.” it was a really uncomfortable experience that lasted through the entire next day. I felt like I had been drugged and the only conclusion I have been able to come to is that it was the nutmeg. Even as I was measuring it out, it seemed to be a lot. Nutmeg is usually only 1/4-1/2 tsp in a recipe. I would like to contact the author directly but her web address is no longer valid. I hope someone reads this and fixes this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Receive Everything Ayurveda In Your Inbox. Free!
Subscription and Privacy: Our free weekly newsletter is sent every Wednesday, and it's filled with our newest Ayurveda articles and resources.Your information will never be shared or sold to a 3rd party.
Green Smoothie pop-up
GYAB Webinar pop-up
Non-fat kitchari pop-up
Ayurveda Test pop-up
Ayurveda Test pop-up
VA: Reading Pop-Up
VA: Tutoring Pop-Up
Poop Sheet Pop-Up