Tag Archives: Winter Soups

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10 Ways to Celebrate the Healing Power of Spices

Looking for a soup to warm you, body and soul? Then look no further than this Curried Cauliflower Soup, which serves as a great introduction to the healing power of spices.

After a week of frigid weather in North Carolina, we’re definitely craving hot soup for dinner. Although the cherry trees in our neighborhood were already starting to bloom, as they were apparently confused by a few weeks of 65 to 70 degrees!

To many readers, nothing says “hot” quite like “curry,” but if you don’t enjoy heavily spiced foods—because, like me, you avoid cayenne pepper—you may be pleasantly surprised how much you’ll love this cauliflower soup. Why? Because this recipe has built-in flexibility from delicately flavored to spicy hot. Although “curry” usually signals fiery hot, when I cook, I leave the cayenne out altogetherbut you can certainly add as much as you enjoy. A curry is simply any Indian-spiced dish with a mélange of spices that are cooked in water and fat to create a gravy, or in this case, a soup.

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All Things Pumpkin…continued!

Have I told you that I love fresh pumpkin  (see Spiced Pumpkin Pound Cake)? As the holiday season moves toward its peak, what can be better than a fresh Puréed Pumpkin Soup. The markets are still filled with sugar pumpkins, the sweet edible pumpkins used for pumpkin pies and all things pumpkin.

Pumpkin, like squash, is one of the favored foods of Ayurveda because it is so easy to digest. It’s ideal for vata and pitta. For watery kapha, it’s still fine if balanced with warming spices. I’ve chosen cinnamon, cardamom, allspice and fresh ginger—

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Creamy Broccoli Soup for a Vegetarian Valentine’s Day

If you’re still pondering what to make on Valentine’s Day to balance the chocolate you’re planning to devour, consider this creamy broccoli and sweet potato soup recipe that I created just for you, dear readers! This recipe was born of a desire to take broccoli soup to an unexpected place after finding nothing but broccoli-cheese soup on restaurant menus for decades! And it fits nicely into the niche of hearty soups that can serve as a one-dish meal for busy cooks, with red lentils serving as a protein base.

I use fresh almond milk made in our Vitamix to make it “creamy,” but, of course, you can use

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