Detoxifying Soup Vata Recipes

Steps:

• Melt 1 tablespoon ghee over medium-high heat in a large, deep sauté pan.
• Add squash, carrot, and onion. Sauté for 7-8 minutes or until all ingredients turn golden.
• Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
• In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Sauté until fragrant.
• Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender.
• Puree soup in a blender until smooth.
• Return soup to pot, adding coconut milk. Salt and pepper to taste.

Steps:

• Wash the rice thoroughly by rinsing it several times. Drain. Bring the water to a boil in a heavy-bottomed pot. Add the rice, the vegetables, the ginger, cumin and coriander and stir once to mix. Turn heat down to low, cover the pot and let simmer for 60-80 minutes. Add the salt and pepper and mash ingredients against the side of the pot with the back of a ladle. Strain, garnish with the fresh cilantro, and enjoy hot.