YOGI ROASTED CARROT + ONION AYURVEDIC SOUP
As we move into a colder season, it's important to stay warm – especially from the inside! This simple soup will certainly help with that. According to Ayurveda (the traditional Indian method of healing), eating yellow and orange foods are warming, and soups help balance the cold and dry qualities of winter, keeping you healthy and happy.
This roasted carrot and onion soup requires the vegetables to be roasted first, which helps deepen their flavour. The addition of balsamic vinegar adds complexity as the sugar in the vinegar caramelizes and mellows out any acidity. The white miso paste provides even more yummy flavour, as well as a boost of protein. The cooling yoghurt is a welcome contrast to the richness of the soup, while the nutmeg marries it all together.
Feel free to try making this soup with other roasted vegetables, like parsnips or sweet potatoes. It is a great way to use up any leftover veggies from last night's dinner. This recipe makes four to six servings, or two gargantuan ones.
5-6 medium carrots
1 medium yellow onion
3 tbsp olive oil
2 tbsp balsamic vinegar
sea salt, to taste
1 heaping tbsp white miso paste
3 cups hot water
Plain thick yoghurt, for garnish
Freshly grated nutmeg, for garnish
Preheat the oven to 350 F. Peel the carrots and chop into thick coins. Peel the onion and slice thickly. Throw all the veggies onto a baking tray and toss with the oil and vinegar. Sprinkle with salt to taste. Bake for about 20-30 minutes, stirring halfway through, until the carrots are tender and a little brown on the edges. Tumble all the veggies into a blender, add the miso paste, and about three cups of hot water. Blitz until smooth. Add more water if it is too thick. Pour the soup into a saucepan and gently heat until it starts to make little blips at the surface. Add more salt if desired. To serve, garnish with a generous plop of yoghurt and a quick streak of fresh nutmeg. Enjoy!
-Written by Adrienne Shum
Adrienne Shum is a yoga instructor, an Ayurvedic lifestyle counsellor, and has a Masters in Food Science. She likes to cook, bake, and plan dinner parties. When she is not in the kitchen she is sewing leather pouches and journals (www.facebook.com/branniganandbarry). You can contact her for Ayurvedic nutrition consultations at email@example.com