Red Autumn Soup, recipe by Garlone Bardel

Recipe by Garlone Bardel author of the Yoga CookBook

This warming soup is ideal after cold days, to invigorate the body. The sweet potato, astringent and cold, decreases vata (air) and pitta (fire), while it increases kapha (water).

Carrot, on the other hand, is an excellent intestinal regulator. Carrot, sweet potato and ginger strengthen us by stimulating apana, the lower abdomen and pelvis region and going from the navel to the perineum. The spiciness of pepper and tomato enhances everything. Pepper and tomato are foods that promote the expansion of energy by stimulating vyana the distribution force of the different energy currents in the body. Spices, particularly chili, ginger and paprika, provide energy in the form of an interesting "boost" in times of fatigue. Paprika is prepared from dried peppers and chili peppers. Its flavor is milder than cayenne pepper because it contains a lower dose of capsaicin, the compound responsible for the burning sensation. All these delicious spices should be used according to your tolerance to the spicy taste, which can vary from the mouth to the stomach: do not fail to be attentive to your sensations. This soup is a great accompaniment to a homemade Nordic bread roll, with which it goes wonderfully. Any other good bread, preferably made with ancient wheat, is also perfect!

For 4 to 6 plates

In the kitchen: 5 + 25 min cooking time

• 1 nice sweet potato
• 3 carrots
• 1 red pepper
• 5 very ripe tomatoes
• 1 tbsp ground cumin
• 1 tbsp grated fresh ginger
• ¼ tsp chili
• ¼ tsp paprika
• 2 cloves, finely crushed
• 1 l of water
• 1 vegetable stock cube (optional)
• 4 tbsp ghee or olive oil

The preparation

Peel the sweet potato and cut it into large pieces. Wash the carrots carefully and cut them into large slices. Wash the red pepper, cut it in half, remove the seeds and cut it into pieces. Wash and cut the tomatoes into quarters, eighths, depending on their size. In the casserole dish, brown all the spices in ghee or olive oil until they "sing". Then add the carrots, stir well for 1 minute, then add the sweet potatoes. After 2 minutes, add the tomatoes. Cover with 1 liter of water, add the vegetable stock and simmer for 25 minutes. Check with the tip of a knife that the vegetables are cooked and blend everything to obtain a nice creamy texture and a beautiful bright orange-red color.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes