Cumin-Spiced Carrot Ginger Soup

Warm, oily, moist, nourishing, delicious flavors with an emphasis on sweet, sour and salty tastes are ideal for the early postpartum.

Here's a soup that is as pleasing to the eye as it is to the palate. It's particularly good for early postpartum as the carrots are grounding, the beets are blood-building, the ginger is warming, the cumin helps with digestion and the ghee is soothing while sending the nutrition deep into all seven layers of tissue; plasma, blood, muscle, fat, bone, marrow/nerve, and reproductive tissue.

Cumin-Spiced Carrot Ginger Soup

2 Tbsp ghee 1/2 Tsp cumin seeds 10-12 carrots (about 5 cups) cut into 1/2 coins 1-2 Tbsp finely chopped fresh ginger 6 cups chicken bone broth Sea salt to taste Pureed roasted beet (optional)

  1. Warm ghee in soup pot and sauté cumin seed until fragrant.

  2. Add carrot coins, ginger and broth and bring to a boil before turning down to a gentle simmer.

  3. Simmer until carrots are tender.

  4. Use a hand blender to blend until smooth or, alternatively, transfer to a blender.

  5. Add salt.

  6. Optional beet garnish: add pureed roasted beet to a squeeze bottle. Mix with water if needed and squeeze into soup in a pleasing pattern.

If you've recently had a baby and would this, or any other recipe I've posted on my site, made to your specific preferences, please be in touch. I keep a well pantry of Ayurvedic spices and herbs and I only use fresh, organic ingredients whenever possible.