2019-02-01_Australian_Yoga_Journal

2 tbsp coconut oil or olive oil

1 medium yellow onion or fennel bulb, chopped

4 garlic cloves, minced (option to reduce or

omit for pitta)

2–3 tbsp vegan Thai red curry paste

(option to omit for pitta)

2 tsp ground coriander

1 tsp ground cumin

¼ tsp sea salt

¼ tsp crushed chili flakes (omit for pitta)

1 kg butternut or kabocha squash, peeled, seeded,

and cut into 2cm pieces (about 3 cups)

1 litre vegetable broth

½ cup large, unsweetened coconut flakes, to garnish

1 tbsp fresh lime juice

½ cup full-fat coconut milk, to serve

¼ cup fresh coriander, chopped, to garnish

In a large Dutch oven or pot, heat oil over medium heat.

Add onion, garlic, curry paste, coriander, cumin, salt, and ch

flakes. Stir to combine, and cook until onion is translucent, 5

minutes. Add butternut squash, and cook for 1 minute. Add

broth, and bring to a boil. Then reduce heat, and simmer un

squash is soft, 15–20 minutes.

While soup is cooking, toast coconut flakes in a medium

skillet over medium-low heat, stirring frequently, until golde

brown around the edges. Remove from heat.

Once squash is soft, remove soup from heat, and let cool

slightly. Working in batches, transfer the soup mixture to a

blender and blend until smooth, or use an immersion

blender. Return puréed soup to the pot, and repeat until

soup is completely blended.

Stir lime juice into the blended soup. Serve drizzled with

coconut milk and sprinkled with toasted coconut flakes and

fresh corriander.

Thai Red Curry

Coconut Squash Soup

MULADHARA ROOT CHAKRA

SERVES 4

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february/march 2019

yogajournal.com.au

CHAKRA Soups

The word chakra in Sanskrit means “to wheel.” In Ayurveda, this term relates to

the wheels of energy within our bodies—from the bases of our spines to the tops

of our heads. Each chakra relates to specific emotional and mental characteristics

and can experience either excess or deficiency, similar to the doshas. We can use

foods, along with lifestyle practices, to bring our chakras back into balance.

Turmeric Butternut

Squash Ginger Bisque

SVADHISTHANA SACRAL CHAKRA

SERVES 4

1 tbsp coconut oil

1 yellow onion, diced (reduce or replace with

1 bulb fennel for pitta)

fresh ginger (2-cm piece), chopped

2 cups low-sodium vegetable stock

1 large butternut squash, roasted (option to sub

with 2 sweet potatoes)

1 can full-fat coconut milk (400ml)

1 tsp turmeric

½ tsp cinnamon

¼ tsp sea salt

1/8 tsp freshly ground black pepper

pumpkin seeds, to garnish

In a large pot heat coconut oil over medium heat. Add onion and

ginger, and sauté until soft, about 3 minutes. Add stock, bring to a

boil, and then add cooked butternut squash. Stir in coconut milk,

turmeric, cinnamon, salt, and pepper. Cover with lid, reduce to low

heat, and let simmer, 5 minutes.

Blend soup to a smooth purée using an immersion blender, or let it

cool and purée it in batches with a regular blender. Serve garnished

with pumpkin seeds.