1-2taro rootspeeled and chopped into 1-inch pieces (1 cup)
1 1/2teaspoonsHimalayan pink salt
5cupswater
Step 3
1cupalmond milk
1/4teaspoonblack pepperfreshly ground
1/4teaspoonred chili powder(sub with cayenne powder)
1/2lemonfreshly squeezed
for garnish
2tablespoonsfresh herbs (dill, parsley, green onions)minced
Instructions
Heat ghee in a medium saucepan over medium-low heat. Add the cumin seeds and cook until lightly browned. Add the turmeric powder and asafetida, and cook for about 10 seconds.
Add the cauliflower, taro root, and salt, and stir. Cook for 2 to 3 minutes. Add 5 cups water and bring to a boil on high heat, then reduce the heat to low and partially cover. Simmer until the cauliflower and taro root are soft (about 15 minutes).
Turn off the heat and let the soup cool for 5-10 minutes. Add the almond milk, black pepper, and red chili, and blend the soup until smooth using an immersion blender. If you don’t have an immersion blender use a regular blender, but be very careful when blending hot liquids (allow to cool first and leave room for steam to escape).
Reheat the soup until hot. Add fresh lemon and taste the soup. Taste for sour lemon flavor. Taste for salt. Taste for pungent black pepper and red chili.
Finally, serve the soup, and garnish with fresh herbs. I really enjoyed the finely chopped green onions with this soup. Stir them in and it gives a delightful textural element. Enjoy!
Notes
CAUTIONS:
When handling taro root, consider using gloves because the hairy fibers on the peel can be irritating to the skin. Also, DO NOT EAT taro root raw, because it is toxic. Always cook before eating. This recipe is slightly adjusted from that of the wonderful Ayurvedic chef Divya Alter.