This hearty soup uses ingredients associated with the root chakra (page 326), which works to keep us grounded with the Earth’s energy and, when balanced, can increase confidence, energy and openness. Signs of a blocked or misaligned root chakra include short temper, lack of motivation, anxiety and general frustration. Eating foods associated with this chakra can help to release these emotions. Serve with Magic Vegetable 'Bread' Rolls (page 314), toasted Miracle Bread (page 314), or Crackers (page 178).
Serves 4 as a main, or 6 as a starter
2 tbsp extra virgin olive oil or coconut oil 1⁄2 red onion, diced
2 garlic cloves, crushed
5g fresh ginger, finely chopped
1 tsp ground coriander
3 large beetroots, peeled and chopped 2 carrots, peeled and chopped
600ml vegetable or bone broth (preferably homemade, page 315)
2 × 400ml cans (800ml) coconut milk
1 tsp dried thyme or lemon thyme
sea salt and freshly ground black pepper
Juice of 1⁄2 lime
In a large saucepan or stockpot, heat the oil over a medium heat. Once hot, add the onion, garlic, ginger and coriander and sauté for 5 minutes.
Add the beetroots, carrots and broth. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the beetroot is soft.
Allow to cool slightly, transfer to a blender (work in two batches if necessary) and add the coconut milk. Blend on a medium speed for 30 seconds and then increase to the highest speed for 10 seconds. Add more broth or water to thin the soup if it is too thick.
Return to the saucepan, add the thyme, season to taste with salt and pepper and add the lime juice, if using. Heat through, then divide among bowls and serve immediately.
Top with Nut Parmesan Sprinkle (page 313), a knob of Avocado 'Butter' (page 308), herb-infused oil (page 313) or a swirl of extra coconut milk.
Blend any leftovers with a can or two of chickpeas, to make a vibrant root- vegetable dip.