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Parsnip, Potato & Carrot Soup with Turmeric

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(5.00 out of 5 stars) 1 review
Vata pacifyingPitta aggravatingKapha pacifyingDigestive Effects Help
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
Type: Roots
Meal: Lunch-Dinner
Preparation: Soup, Boiled
Recommended for: Spring, Autumn-Winter
Effect: Alkalizing, Prana, Tejas, Ojas

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Pharmacological Effects
About Pharmacological Effects
The list of actions below have not be approved by the FDA and should not be used to treat a medical condition.
Is Parsnip, Potato & Carrot Soup with Turmeric Good for Me?
Find out by taking this free, easy quiz. You'll learn your body type, and whether Parsnip, Potato & Carrot Soup with Turmeric is a good fit for you. Time to complete: approximately 1 minute.

ayurvedic perspective

Bitter, rough parsnips softened by cooking. Cut with turmeric for digestibility and depth. Garnished with pungent, cooling cilantro.

About Parsnip, Potato & Carrot Soup with Turmeric

Experiment with bitter sweet parsnips and soft root vegetables. Inspireded by Grover Stock of Iowa (founder of http://sustainablelivingcoalition.org).
Weights & measures


1/2 tspBlack PepperVata pacifyingPitta aggravatingKapha pacifying
4 wholeCarrotVata pacifyingPitta pacifyingKapha aggravating
1/4 cCilantroVata pacifyingPitta pacifyingKapha pacifying
1 tspCuminVata pacifyingPitta aggravatingKapha pacifying
2 cloveGarlicVata pacifyingPitta aggravatingKapha aggravating
1 inchGinger (Fresh)Vata pacifyingPitta pacifyingKapha pacifying
2 cParsnipVata aggravatingPitta aggravatingKapha pacifying
2 wholePotatoVata aggravatingPitta pacifyingKapha pacifying
1 tspSalt (Mineral Salt)Vata pacifyingPitta aggravatingKapha aggravating
1/4 cSunflower OilVata pacifyingPitta pacifyingKapha aggravating
1 tspTurmericVata pacifyingPitta aggravatingKapha pacifying
1/2 cYellow OnionVata pacifyingPitta pacifyingKapha aggravating


Fry the onions in the oil in a large pot. Add chopped garlic and ginger and fry for another thirty seconds. Add remaining ingredients and fill with water twice the height of the vegetables. Boil until soft. Garnish with cilantro.

About the Author

John Immel is the founder of Joyful Belly, helping people confidently choose food that restores their healthy glow through wisdom, personal growth and balance. John's approach to Ayurveda exudes a certain ease, as if it were second nature. His articles, books, and Balance Your Ayurvedic Diet in a Week eCourse provides tools for gracefully healing your mind and body. John also directs Joyful Belly's Master of Ayurvedic Digestion & Nutrition 500 hour certification program, where practitioners learn advanced clinical skills for digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.

John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.

* These statements have not been evaluated by the Food and Drug Administration. The information and products on this website are not intended to diagnose, treat, cure or prevent any disease.
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