Thai Red Curry Coconut Squash Soup for the Muladhara (Root) Chakra

Balance the Chakras

When our chakras are imbalanced, we may experience “dis-ease” in that area of the body, plus related psychosomatic symptoms such as hip problems, hormonal imbalances, digestive issues, heart conditions, mucus, headaches, or brain fog.

Thanks to ingredients such as grounding root vegetables, sultry cinnamon, empowering turmeric, heart-expanding leafy greens, nutrient-dense spirulina, and enlightening beets, these soups are delicious plant medicine.

Recipe

1 tbsp coconut oil or olive oil medium yellow onion or fennel bulb, chopped garlic cloves, the minced option to reduce or omit for pitta In a large Dutch oven or pot, heat the oil over medium heat. Add onion, garlic, curry paste, coriander, cumin, salt, and red pepper flakes.

Stir to combine, and cook until onion is translucent minutes. Add butternut squash, and cook for 10 minutes. Add broth, and bring to a boil. Then reduce heat, and simmer until squash is soft, 20 minutes. While the soup is cooking, toast coconut flakes in a medium skillet over medium-low heat, stirring frequently, until golden brown around the edges. Remove from the heat. Once the squash is soft, remove the soup from the heat, and let cool slightly.

Working in batches, transfer the soup mixture to a blender and blend until smooth, or use an immersion blender. Return puréed soup to the pot, and repeat until the soup is completely blended. Stir lime juice into the blended soup. Serve drizzled with coconut milk and sprinkled with toasted coconut flakes and fresh cilantro.

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