Mooladhara Soup

Name: Mooladhara Soup
Ingredients: 1 tablespoon olive oil; 1 large onion, peeled and quartered; 2 medium sweet potatoes, cut into chunks; 2 medium potatoes, cut into chunks; 2 medium carrots, cut into chunks; 1 inch fresh ginger, chopped fine; 2 stalks celery, cut into chunks; 12 teaspoon turmeric powder; 4 cups vegetable broth; paprika, to taste; salt and pepper

11 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1 large onion, peeled and quartered
2 medium sweet potatoes, cut into chunks
2 medium potatoes, cut into chunks
2 medium carrots, cut into chunks
1 inch fresh ginger, chopped fine
2 stalks celery, cut into chunks
12 teaspoon turmeric powder
4 cups vegetable broth
paprika, to taste
salt and pepper

Directions

1

In a large soup pan or pressure cooker, heat the olive oil and then add the onion.
2

Cook over medium heat just until soft, 4-6 minutes.
3

Add all the remaining vegetables, sprinkle the turmeric over all and stir until the veggies are evenly covered.
4

Pour the vegetable broth over all.
5

If using a pressure cooker, cook at high pressure for 15 minutes and then allow the pressure to naturally release - generally another 15 to 20 minutes.
6

If using a large soup pan, bring the mixture to a boil and then allow to gently simmer for 45 minutes or until the vegetables are nearly falling apart.
7

Using an immersion blender, blend the soup until it has a thick and creamy texture.
8

Season with salt and pepper, pour into bowls, decorate each serving with a sprinkle of paprika, and serve immediately.