Squash Carrots Turmeric Soup with Spinach Millet Splatter

This is not just a soup, it's a treat! I gave to myself after a long hike with Bhumi this morning. We almost lost our way came back and ended  up coming down from the other end of the mountains( We are so familiar with Calico Basin hiking places, we could easily find the way back). She climbed up to every huge rock that looked stunning to her. Then all the way to the top, she found a place to meditate.  We got so tired, the shade under the rock and the cool breeze was the best reward of the nature.

Highlights of the recipe: Using fresh turmeric is essential when approaching Spring season. because fresh turmeric is quite potent and considered an important herb in Ayurveda,

According to Ayurveda, turmeric is believed to have many health benefits, including:

1. Anti-inflammatory properties: Turmeric is believed to have potent anti-inflammatory properties, which can help reduce inflammation in the body and prevent chronic diseases.

2. Antioxidant properties: Turmeric is also believed to have powerful antioxidant properties, which can help protect the body from oxidative stress and damage caused by free radicals.

3. Digestive health: Turmeric is believed to be beneficial for digestive health, as it can help improve digestion, reduce inflammation in the gut, and prevent digestive disorders.

4. Immune system support: Turmeric is believed to have immune system-supporting properties, which can help boost immunity and prevent infections.

5. Chew 1 tsp of freshly grated ginger with meals for getting all the above benefits along with balancing the herbs heating Pitta qualities. 

To use fresh turmeric root in Ayurveda, it is usually grated or chopped and added to food, drinks, or used to make herbal preparations. It can also be used externally in the form of a paste or poultice for skin ailments. How

Here is the simple recipe! 

All organic ingredients:

2 cups of butternut squash chopped

1/4 cup of yellow moong dal rinsed 

1/2 tsp Italian seasoning 

1/4 tsp freshly grated nutmeg/or use a small pea size of the nutmeg. 

3/4 cup of shredded coconut 

4 overnight soaked Brazilian nuts

1 tsp freshly crushed white pepper powder(1/2 tsp for medium spice, 1/4 for low spice) 1 tsp was a little spicy and perfect for my sinuses and sniffles that I have been experiencing due to the change in weather.

1-inch fresh piece of turmeric chopped 

1/2 cup chopped cabbage. (Optional) 

Step 1. Bring 5 cups of water to a boil in a medium-large pot, and add the chopped squashes, carrots, shredded coconut, 4 Brazilian nuts and the Moong Dal. Let it boil again, and then simmer on low heat for 15 minutes with a closed lid. ( you may keep it slightly open if you see bubbles/water steaming out on the edges of the pot) 

Step 2. After 15 minutes, add the chopped cabbage, Italian spice mix, nutmeg powder and pepper powder. Mix it well and cook for another 8-10 minutes with a closed lid. 

Step 3. Now add 1 and 1/4 tsp Himalayan pink salt. Mix well, and using a hand blender, blend until smooth and creamy. This might take anywhere between 5-8 minutes. To keep up the creamy consistency, add water little by little if needed and as needed. ( for me it too jcuf another 3/4 cup of water to bring a smooth blend of nuts, squashes and remaining ingredients. Now, give a gentle tap to the hand blender so all the soup that was stuck in between the blades falls back in to pot. 

Procedure: In food processor, add the following organic ingredients: 

2 cups of baby spinach

3/4 cup of millet flour 

1/2 inch ginger 

1/2 inch turmeric 

3/4 tsp black pepper powder 

1/2 cup yogurt/ coconut milk

1/4 tsp baking powder 

3/4 tsp Himalayan pink salt 

Millet Flour 3 pounds USDA Organic, certified gluten free, sourced 100% from the USA dry milled with no additives https://a.co/d/4gv9I5R

After processing well, let it sit for 5-8 minutes. While you heat the iron skillet on medium flame. Add 1.5 tbsp of sesame oil and put a 1.5 tsp of better, making small splatters placed separately on the pan. Now drizzle some sense seeds on top. Turn over once the edges look golden brown and crispy. Pan fry on the other side until golden and not as dark as the bottom side. Take them out of the pan. Repeat the process for the remaining batter. 

To garnish the soup, Drizzle some sesame seeds and top your soup with freshly made spinach splatters. Also, add 2 tsp of ghee and freshly grated turmeric eat it fresh

This recipe is suitable for balancing all three doshas. Vata, Pitta and Kapha. 

Moong Dal pacifies Vata and Pitta.

Squashes carrots and spices pacify Kapha. 

Use ginger and turmeric in moderation of Pitta constitution. Reduce it to half of the measurements mentioned above. 

Leave your questions in the comment section, also lets us how you like the recipe.