Vata : Pacifies/reduces the dosha
Pitta : Pacifies/reduces the dosha
Kapha : Can imbalance, use low-fat options on the milk and less ghee
You can leave this soup chunky or use the food processor to mix it.
2 Tbs. Ghee
1 leek, sliced
1 clove garlic, minced
1/2 sweet onion, chopped
1 red bell pepper, chopped
2 tbs. curry powder
1 tsp. cumin seeds crushed
1/2 tsp. Himalayan pink salt
1 sweet winter squash, de-seeded and cubed
1 sweet potato, cubed
4 to 5 curry leaves
1 cup coconut milk
Black pepper, to taste
Top with fresh cilantro and pumpkin seeds (optional)
Sauté the leek, garlic, onion, and bell pepper in the olive ghee until the onion is translucent, 8 – 10 minutes.
Stir in the sweet potato, squash, curry leaves, salt, cumin and curry powder. Add water just to cover and bring to a boil. Simmer uncovered 20 – 25 minutes until the squash is tender.
Add the milk, stir, and heat to just below boiling. Then stir in fresh-ground black pepper, top with cilantro and pumpkin seeds to taste and serve.