Ayurvedic Soup

Ingredients

• 500 g carrots
• 100 g waxy potatoes
• 100 g Celery Root
• 2 Spring Onions
• 1 apple (e.g., Boskop)
• 1 stalk lemongrass
• 2 tbsp Ghee
• 1 tbsp curry powder
• 200 ml coconut milk
• Salt
• Cayenne pepper
• cilantro for garnish

Instructions

1. 1.

   Peel and cut carrots, potatoes, and celery root into pieces. Wash, trim, and slice spring onions into rings. Wash apple, quarter it, remove the core, and chop into pieces. Split lemongrass lengthwise. Sauté all in a pot with hot ghee over medium heat for 2–3 minutes.

2. 2.

   Add curry powder briefly, then deglaze with about 500 ml water. Add coconut milk, bring to a boil, cover, and simmer on low heat for about 20 minutes.

3. 3.

   Remove the lemongrass again, then puree the soup either chunky or smooth as desired. Season with salt and cayenne pepper, garnish with cilantro, and serve.