1 1/2cupssweet potatoes or winter squash (ie. butternut)chopped
2-3cupszucchini or leafy greenschopped (see notes for options)
1teaspoonvinegar (white wine, apple cider, etc.)
to finish
2tablespoonstahini
1-2tablespoonsmisoto taste
2tablespoonscilantro or parsley (optional)
Instructions
to prepare
Chop garlic and set aside. Chop carrots and sweet potato or squash. You will have time to chop the zucchini and/or leafy greens while the soup is simmering, or you can prepare it ahead of time.
to start the soup
Get your cumin and black pepper out, then heat sesame oil in a medium saucepan. Add garlic, cumin, and black pepper. Sizzle for 20-30 seconds, until you can smell the aroma of the spices and the garlic is lightly browned.
to add to the soup
Add water, along with the chopped carrots and sweet potato or squash. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the zucchini and/or leafy greens, along with the vinegar, and simmer another 10 minutes. Turn off the heat.
to finish the soup
Remove a cup of broth and place it in a small bowl. Add miso and tahini and stir well to dissolve. Pour the mixture back into the broth, along with the optional cilantro, and stir.
Taste, and balance the flavors with extra miso, salt, vinegar, and/or black pepper.
Notes
Leafy green options
Use any type of leafy green you like in this soup, such as kale, collards, Swiss chard, spinach, or green onion. You could even try Asian greens, such as napa cabbage, gai lan, pea shoots, bok choy, or yau choy.VATADOSHAVata types will be the most nourished by this soup due to the warming, salty miso, the nourishing, warming sesame, and the overall ease of digestibility. For Vata types with a smaller appetite, this soup could be a meal on its own.KAPHA DOSHAKapha types will be nourished by the warmth and overall lightness of the dish. Kapha's can consider omitting the tahini to make the soup less rich, replacing the carrots with daikon radish, and using the leafy greens over the zucchini, which will bring in more cleansing qualities. A pinch of cayenne pepper may also be supportive to aid digestion.Kapha types may pair their soup with cooked millet or buckwheat, which are lighter grains with astringent, or drying qualities. A leafy green salad could also work at lunchtime.PITTA DOSHAPitta types may find this soup too heating, as both miso and tahini are heating.To remedy this, omit the garlic, include extra leafy greens, and enjoy with cooling grains, such as rice or toast, to balance it heat and satisfy the appetite. An additional green salad will also bring coolness to the meal.