- 1/2tablespoon coconut or avocado oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2tablespooon fresh ginger, peeled and chopped
- 1 red bell pepper, chopped
- 6cups water
- 2 sweet potatoes, diced
- 8ounces sliced mushrooms
- 4-6cups kale, torn into bite sized pieces
- 1 teaspoon ground turmeric
- 1teaspoon ground cumin
- 1/4teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan sea salt**
- 1/4 teaspoon ground black pepper
- Heat the oil in a large saucepan or dutch oven. Add in the onion, garlic and ginger and saute for 1 minute or until onions are translucent and ginger and garlic are fragrant. Add in the bell pepper and saute for another minute. Pour in the water, add in the remaining ingredients (sweet potatoes through black pepper), bring to a boil, reduce heat to medium-high and cook for about 15-20 minutes or until sweet potatoes are tender.
- Ladle into soup bowls.
FOOD ENERGY:
CHAKRA BALANCING
ROOT: onion, garlic, ginger, sweet potato, mushrooms, red bell pepper
SACRAL: oil, sweet potato, water
SOLAR PLEXUS: onion, garlic, ginger, sweet potato
HEART: kale
THROAT: It's a soup, It's Indian
THIRD EYE: turmeric, cardamom, cumin, cinnamon
CROWN: made with Love
* I love to use a mix of red, yellow and orange mini bell peppers in place of 1 red bell pepper. **As this was originally a detox soup, I limited the soup to 1/8-1/4 teaspoon Himalayan sea salt. If making for detox purposes you can leave out the salt, especially if you do not have Himalayan sea salt. I included it as this version of salt is a necessary mineral. If you are making the soup for other purposes add in up to 1/2 teaspoon of sea salt. Try adding in beans for a heartier soup.
