Mooladhara Soup
photo by kathleenkirbyturner
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
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
- 1⁄2 teaspoon turmeric powder
- 4 cups vegetable broth
- paprika, to taste
- salt and pepper
directions
- In a large soup pan or pressure cooker, heat the olive oil and then add the onion. Cook over medium heat just until soft, 4-6 minutes.
- Add all the remaining vegetables, sprinkle the turmeric over all and stir until the veggies are evenly covered. Pour the vegetable broth over all.
- 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.
- 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.
- Using an immersion blender, blend the soup until it has a thick and creamy texture.
- Season with salt and pepper, pour into bowls, decorate each serving with a sprinkle of paprika, and serve immediately.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.