My latest recipe, a roasted carrot, asparagus and ginger soup is perfect for when you need that extra energy and open up your chakras. This recipe and more are from my upcoming book, The Lotus Kitchen, with Gwen Keannelly, a vegan cook book that combines good eats with a yoga practice.
Let me know how you like it.
1 tablespoon olive oil
2 medium red onions, sliced
1 (4 inch) piece fresh ginger, peeled
6 cloves garlic, peeled
8 cups vegetable stock
2 pounds carrots
2 pounds asparagus
Pinch of kosher salt
½ teaspoon white pepper
Roughly chop the carrots, asparagus, red onions, peeled ginger and garlic. Toss with olive oil and place on sheet pan. Sprinkle with salt and pepper and roast for about one hour until tender. Move to soup pot and add the stock. Simmer over medium heat until the carrots are tender. Puree and season with salt and pepper. Serves 4-6
The Yoga Practice:
As children we’re told to eat our carrots to improve vision. Jnana yoga is the practice of seeing clearly what is right and what is real. As we dive into this soup, ask the Universe to show you what is real, and what is the illusion you have made up for yourself to protect you from transformation. One pose that allows us to see the truth of our strength is the Warrior Pose. When we stand erect and channel the warrior within, we begin to clearly see our strength. The practice is to see who and what you are. You are a divine being who is strong and full or power.
Warrior One Pose (Virabhadrasana One) Instruction:
The Warrior pose cultivates the qualities of a warrior – honesty, righteousness, standing up for justice. Stand tall and focused on your mat. Step the left leg back into a long leg lunge and turn the foot diagonal to the left corner. Deepen the front knee to a 45-degree bend and reach the arms strong over head.