Ginger–Carrot Soup

Name: Ginger–Carrot Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: global
Ingredients: 3 cups carrots, chopped; 1 tbsp fresh ginger; 1 tbsp ghee; 1 tsp cumin seeds; 3 cups vegetable broth or water

Silky puréed carrot soup warmed with ginger and cumin — grounding for Vata evenings in the cold seasons.

Dinner · 35 min (10 prep, 25 cook) · serves 3 · global · best in autumn, winter

reduces Vataneutral for Pittareduces Kapha

Tastes: sweet, pungent. Qualities: warm, moist, light. vegetarian · gluten-free

Ingredients

3 cups carrots, chopped
1 tbsp fresh ginger
1 tbsp ghee
1 tsp cumin seeds
3 cups vegetable broth or water

Method

Sizzle cumin in ghee; add ginger and carrots, sauté 3 minutes.
Add liquid and simmer 20 minutes until very soft.
Blend smooth, season, and serve warm with fresh coriander.

Agni note. Puréed, warm, and lightly spiced — an easy evening meal that doesn't disturb sleep.

Substitutions

olive or sunflower oil for ghee — vegan

Classical references: Charaka Samhita — Sutrasthana 27 — Annapanavidhi (ingredient properties) · Charaka Samhita — Sutrasthana 26 — Viruddha ahara (combining rules) · Lad Textbook Of Ayurveda — Modern kitchen adaptation

Source: AyurVeda Companion editorial. pending provider validation

Educational Ayurvedic cooking guidance, not medical advice. If you are managing a diagnosed condition, are pregnant, or take medication that interacts with food, check with your clinician first.