In Ayurvedic medicine, and in other cultures around the world, there are myriad ways to make a cooling, blood-cleansing and balancing beet soup. This one is mine.
For those struggling with an abundance of heat in the body, perhaps finding restless nights, a few skin blemishes or scattered thoughts on these very hot summer days, this soup will work wonders to cleanse and bring equilibrium and calm to the body, working hard to milk every last magical minute out of this best season of the year. And for those of us just looking for a nourishing, light, easy way to use up the abundance of beets in our farm share, it’s a great option too!
This recipe is a wonderful example of just how the bio-energetics of our food truly make a difference for body, mind and being. When consumed raw, beets are heating and aggravating for pitta; one great reason not to simply shred up those beets and eat them on a salad when you have an overabundance! But, when cooked gently in spices, the sweetness and cooling properties of this brilliant root come out, providing anti-inflammatory properties instead.
I like to make a pot of this soup in the evening, after the summer sun has set, then blend and chill it over night. Then I pull it out of the fridge in the morning so it can warm slightly before lunch, dolloping coconut cream and dill into the bowl and swirling. I often enjoy a bowl of soup with some steamed greens and rice, or with a hunk of sourdough bread slathered with hummus to make it a meal.
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