Are you all starting to feel the yearning for fall and all that comes with it? Sweaters, leaves, pumpkin everything and cooler days??
I think since we here in Colorado have had a cooler-ish August, I have been rushing the coming of fall. But one of my sweet yoga students reminded me early August that we still have lots of summer left and I why rush it??
I think for many of us, it is our human nature to want to get on to the next thing–whether that is the next bite of food, next task, or even the next fun activity. I have been trying to catch myself going ahead more and more, and I am finding that it is becoming easier and I am more present.
One of my favorite soulful things in the fall and winter is make a big pot of soup and patiently wait for it to simmer. To me, there is nothing quite like the slow cooked flavors coming together…plus then I have something to enjoy all week long.
Check out this awesome recipe using Lemongrass essential oil. This oil is sourced from Southern India and is common in cooking. The primary benefits of Lemongrass include supporting healthy digestion when taken internally, combined with a carrier can be a soothing massage, can give a refreshing feeling. Emotionally, this one is known as the oil of “cleansing”. Lemongrass is a powerful and effective cleanser of any energies that no longer aids in our expansion.
I am going to make this soup this weekend (even though I am not a big legume eater, I think the red lentils will be amazing). Enjoy the mindful simmering and tasty flavors. Let me know if you make it!
2 tablespoons coconut oil
2 large onions, peeled and chopped
4 cloves garlic finely chopped or pressed
1 tablespoons fresh ginger root, minced
1–2 drops Lemongrass oil
4 tablespoons tomato paste
4 carrots, peeled and chopped
4 tablespoons curry powder
1 teaspoon red pepper flakes
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste
- Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté five to seven minutes.
- Add tomato paste, curry powder, and red pepper flakes; cook for another one to two minutes stirring constantly until all vegetables are coated and flavors combined.
- Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
- Add spinach and stir until wilted.
- Garnish with one tablespoon fresh chopped cilantro and one tablespoon sour cream.
Tip: Add some brown sugar for a sweeter curry taste.
Go snag this free ebook to learn more ways to use essential oils.