Photo: nickfourtimes / CC BY-SA 2.0
This warming soup comes from Diane Finlayson, yoga therapist and Dao energy healer. The spice mix in the Velvet Moroccan soup honors traditional Ayurvedic principles of the season. Cumin and coriander are considered some of the finest digestives while cinnamon warms us against the wind.
• 1 Tbsp coconut oil
• 1 medium onion
• 2 cloves garlic
• 1 tsp ginger
• 1 tsp each: cumin, coriander, cardamom, turmeric
• 1/2 tsp ground fenugreek & clove
• 1 medium carrot
• 1/2 cup dried tomatoes diced
• 1 can tomatoes diced
• 4 cups of veggie broth
• 2 cups cooked chickpeas
• Beet or turnip greens (handful)
Heat oil in fry pan. While it’s heating dice the onion and carrot.
When the oil is hot, add the onion and cook for 3 minutes.
Add the garlic and ginger and give a quick stir.
Mix together the spices and then add half the mixture to the pan, and stir quickly for 30 seconds to keep from burning. Add dried tomatoes and stir.
Transfer ingredients into a soup pot. Add remainder of spice mix to soup pot and mix well.
Add diced tomatoes and veggie broth and simmer on medium heat for an hour. When all flavors are well blended use a blender stick (immersion blender) to puree.
While still hot, add a handful of greens. It will wilt. You can also add, or serve over, cooked rice.
Serve with a generous squeeze of lemon.