Vata-Calming Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 365.0
  • Total Fat: 24.4 g
  • Cholesterol: 20.7 mg
  • Sodium: 1,289.1 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Vata-Calming Soup calories by ingredient
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From Yoga Journal February 2009 From Yoga Journal February 2009
Number of Servings: 3


    Butter, unsalted, 2 tbsp
    Butternut Squash, 2 cup, cubes
    Sweet potato, peeled and chopped
    Onion, chopped
    Garlic, 2 cloves smashed
    Ginger Root, 1" knob washed and finely chooped
    Cinnamon, ground, 1 tsp
    Cloves, ground, .25 tsp
    Cumin seed, 1 tsp
    Tumeric, 1/2 tsp
    Vegetable Broth, 3 cup
    *Coconut Milk, 1 cup
    Salt and pepper to taste
    Fresh parsley, minced, for garnish


Makes 3 servings

1) Melt 1 tbsp. butter over medium-high heat in a large, deep saute pan.
2) Add squash, sweet potato, and then onion. Saute, stirring very little at first, then more frequently, for 7 to 8 minutesor until all ingredients turn golden brown.
3) Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
4) In a separate soup pot, add 1 tbsp. butter, the ginger, and the rest of the spices. Saute until fragrant.
5) Add broth and vegetables to soup pot. Bring to a low boil over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until squash is tender.
6) Puree in a blender until smooth.
7) Return to soup pot. Pour in enough coconut milk so that the mixture flows easily; yet is thick and hearty. Add salt and pepper to taste. Heat through and serve, garnished with parsley.

Number of Servings: 3

Recipe submitted by SparkPeople user AWENTZ27.

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