Flow and Create Recipe
Get creative and go with the flow - try this new recipe today!
Continuing our food journey by way of the Chakras, we arrive at the second chakra; better known as the svadhisthana, or sacral chakra. The sacral chakra is associated with your emotions and feelings, or going with the flow. It is the center of pleasure and creativity, where we house our passion and sexuality. Located in the lower abdomen and pelvic region, it physically effects the hips and reproductive organs. When you find yourself feeling rigid, emotionally dependent or attached, and need to boost your daily affirmations of the sacral chakra, try out some orange colored foods; as orange is the associated color.
This recipe was made from a love of coconut and curry, and a blend of some orange root vegetables to activate the sacral. The soup is vegan, so it is great cold or hot! And can be made in large batches….perfect for canning!
Sweet potato, carrot, coconut and curry soup
Makes: 4-5 servings Time: 50 minutes
1 medium yellow onion, chopped
4 cloves garlic, minced
1Tbsp coconut oil
1 large sweet potato, cubed
1 long carrot, chopped
2 Tbsp yellow curry powder
¼ Tsp cayenne (optional if you don’t want spicy)
¾ Tsp sea salt + pinch ground pepper
3 Cups coconut milk (about 2-3 cans, light)
Toasted unsweetened coconut shreds to top (optional)
Or toasted curried chickpeas to top (optional)
Start on medium heat and by sweating the chopped onion in the coconut oil until semi-translucent. Stir in the garlic and cook another minute.
Stir in the salt and pepper. Add the sweet potatoes, carrots, curry, cayenne. Cook for 5 minutes, stirring frequently.
Add coconut milk, and cover. Reduce heat to a simmer for 25minutes to allow potato and carrot to cook.
Using an immersion blender, food processor, or blender, puree the sautéed vegetables until smooth. Transfer back to the pot if serving hot, or to a bowl to refrigerate. Taste and adjust seasonings, if necessary.