Honey Roasted Vegetable Soup
January 10, 2017
Whether it's autumn or winter, this soup will help you root in. The winds and the colder temperature of these seasons make soups and stews foods that we naturally gravitate towards.
In Ayurveda, we treat excess by using substances of opposite nature. Autumn and early winter are Vata season which is characterized by cold, windy, dry and light. Late winter is Kapha season which is characterized by cold, wet and heavy. In these two seasons, we need change our diet to add warm, moist spiced foods like soups and stews is our inner wisdom guiding us to keep the Vata and Kapha energies in balance during this time when they rise around us in the environment.
Eating a soup that is made of grounding root vegetables with curry spice further adds to balancing Vata and Kapha. Enjoy!
- Prep: 10 mins
- Cook: 1 hr
- Yields: 6 Servings
1Preheat oven to 400 degrees Farenheit
2Put the olive oil and 2 Tbsp. of ghee on a 9 x 13 baking dish with edges. Add the root vegetables, thyme, and rosemary on the baking sheet and toss to coat with oil
3Spread out the vegetables to a single layer. You may need an additional sheet. Tuck the bay leaves among the vegetables.
4Melt 1 Tbsp ghee with honey and brush over vegetables.
5Roast the vegetables until tender, approximately 50 minutes. Stir occasionally to make sure they brown evenly.
6Remove from the oven and discard bay leaves. Transfer the vegetables to a large sauce pan along with the vegetable stock and the curry powder.
7Bring to a boil, season to taste, then reduce heat and simmer for 10 minutes.
8Remove from heat and allow to cool a bit. Add heavy cream.
9Transfer the soup to a food processor or blender and process until thick and smooth.
10Return the soup to the pan to heat through. Season and serve with chopped parsley as a garnish.