Root vegetable soup is a sweet, tangy, spicy soup made with root vegetables like carrots, sweet potatoes and potatoes, cooked with a delicious blend of simple herbs and ground to a nice flowing consistency. This serves as a great accompaniment to Spanish/Mexican Rice.
- Olive oil (1 tbsp)
- Onion (1/2 cup)
- Carrots, sweet potato, potato (1.5 cup)
- Crushed Garlic (1/2 tsp)
- Chopped Coriander leaves (1 heaped tbsp)
- Green chili (a tiny piece 1/4 inch piece or per taste)
- Lemon/lime juice (a dash)
- Sea Salt (to taste)
- Heat olive oil on medium flame in a wok.
- Add garlic, coriander leaves and chili. Saute for a minute.
- Add chopped onion. Saute till translucent.
- Add all the roughly chopped root vegetables like carrots, sweet potato and potato. Saute for a few minutes so that all the herb oil roughly coats the vegetables.
- Add water till the vegetables are just submerged under it. Add salt.
- Cook covered until the vegetables are tender.
- Grind till smooth and add a dash of lemon.
- Garnish with coriander leaves and serve hot.
Sweet (carrots, sweet potatoes, potatoes), sour (lemon), salty (salt), bitter (coriander leaves), pungent (garlic, chili, onions), astringent (coriander leaves).
Root vegetables with their sweet, heavy qualities are good for vatas and pittas. They are also great for fall and winter, when they are in season. Lemon, garlic, chillies provide the sour and pungent tastes to balance the sweetness (kapha) and enhance the taste and digestibility. Since the vegetables are cooked and ground, digestibility is enhanced even further, making this an excellent dish for people with a weak agni/digestive fire.
This root vegetables chili lime soup is sattvic if made fresh, and not very sour or pungent.