Curry Zucchini Soup
There are many different curries, all rich in distinctive flavors from all parts of the world. The familiar golden yellow powder found in Western culture includes coriander, turmeric, cumin, fenugreek, cinnamon and chili peppers. Ingredients in most curries help ease digestion, burn fat and are rich in anti- oxidants. And the flavor? Like no other.
- 2 POUNDS ZUCCHINI, DICED
- 6 GREEN ONIONS, SLICED
- 4 CUPS VEGETABLE STOCK
- 2 TABLESPOONS BUTTER OR OLIVE OIL 1 TEASPOON GARAM MASALA
- 1/2 TEASPOON TURMERIC
- 1/4 TEASPOON CAYENNE PEPPER SALT AND PEPPER TO TASTE
In a large stockpot, saute the zucchini and green onions for 5 minutes over medium heat. Add the remaining ingredients. Simmer for 30 minutes. Puree in batches and return to the pan and heat through. Serves 4–6.
The Practice: The common curry has medicinal uses. It has been used for thousands of years to heat up and cure a variety of ailments from stom- ach cramps to throat infections. Just as curry heats and heals the body, a principle of yoga called Tapas heats the body through physical practice to purify, cleanse and heal. Set the inten- tion that healing can and will be acti- vated as you taste the delicious meal and participate in the blessed practice. One of the poses that activates healing within is the Wide-legged Forward Bend Pose. It helps to drain the impu- rities from the body, releasing all the unwanted toxins into the bloodstream so that we may ultimately release them completely from the body. This pose also realigns, rebalances, and soothes your mind and body by calming your energy.
Wide-legged Forward Bend Pose (Padottanasana) Instruction: Spread your legs to a wide straddle position. Slightly bend your knees and hang forward from the hips. Draw in and squeeze your abdominal wall, keep- ing your hips as high as possible. Place your hands on the floor to support your upper body, releasing your head toward the floor.