When our chakras are imbalanced, we may experience “dis-ease” in that area of the body, plus related psychosomatic symptoms such as hip problems, hormonal imbalances, digestive issues, heart conditions, mucus, headaches, or brain fog. Thanks to ingredients such as grounding root vegetables, sultry cinnamon, empowering turmeric, heart-expanding leafy greens, nutrient-dense spirulina, and enlightening beets, these soups are delicious plant medicine.
2 tbsp coconut oil or olive oil
1 medium yellow onion or fennel bulb, chopped
4 garlic cloves, minced (option to reduce or omit for pitta)
2–3 tbsp vegan Thai red curry paste (option to omit for pitta)
2 tsp ground coriander
1 tsp ground cumin
¼ tsp sea salt
¼ tsp crushed red pepper flakes (omit for pitta)
2 lb butternut or kabocha squash, peeled, seeded, and cut into ½-inch pieces (about 3 cups)
1 quart vegetable broth
½ cup large, unsweetened coconut flakes, to garnish
1 tbsp fresh lime juice
½ cup full-fat coconut milk, to serve¼ cup fresh cilantro, chopped, to garnish
- In a large Dutch oven or pot, heat oil over medium heat. Add onion, garlic, curry paste, coriander, cumin, salt, and red pepper flakes. Stir to combine, and cook until onion is translucent, 5 minutes.
- Add butternut squash, and cook for 1 minute. Add broth, and bring to a boil. Then reduce heat, and simmer until squash is soft, 15–20 minutes.
- While soup is cooking, toast coconut flakes in a medium skillet over medium-low heat, stirring frequently, until golden brown around the edges. Remove from heat.
- Once squash is soft, remove soup from heat, and let cool slightly. Working in batches, transfer the soup mixture to a blender and blend until smooth, or use an immersion blender. Return puréed soup to the pot, and repeat until soup is completely blended.
- Stir lime juice into the blended soup. Serve drizzled with coconut milk and sprinkled with toasted coconut flakes and fresh cilantro.