This vegan recipe is a culinary metaphor for Mooladhara Chakra. The four root vegetables (potato, sweet potato, carrot, ginger) symbolize both the number of petals (4) and the literal translation of the name of the chakra - place of the root. The beautiful yellow color of the soup is a nod to the tattwa yantra - a yellow square. The paprika sprinkled on top of the soup represents the color of the petals: deep red. The delicate gingery aroma represents the tanmatra - smell, and the gyanendriya - nose.
- 14.79 ml 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 stalk celery, cut into chunks
- 2.46 ml turmeric powder
- 946.36 ml vegetable broth
- paprika, to taste
- salt and pepper
- 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.