Cream of Any Veggie Soup

Ingredients

4 cups water or broth

4 cups chopped veggies

coriander

cumin

fennel

turmeric

fresh ginger

ghee

almond milk/milk

Directions

In a medium saucepan over high heat, bring the water or broth to a boil. Add the vegetables, spice mix or salts, turmeric, and gingerroot to the saucepan, reduce heat, and simmer. covered, for about 10 minutes. The longer you let it cook, the creamier your soup will be; less time means your soup will have a thicker texture and your vegetables will be more al dente. Fresh greens, like baby spinach, take only a few minutes to wilt, whereas for harder vegetables, like celery and carrots, I'd recommend the full 10-minute cooking time or even longer. If you like your soup very creamy, simmer your greens and the hard vegetables, like carrots, an extra 5 minutes.

Transfer the vegetables in their cooking liquid to a blender carafe. Add the ghee and the almond milk-the latter will cool the mixture down to keep your blender from getting too hot. Blend on medium to start, then high until smooth. Alternatively, use an immersion hand blender and process the soup right in the saucepan, along with the ghee and almond milk, until smooth.

The soup should be warm enough to serve right away. Ladle into 2 large bowls and dig in. This soup pairs well with Everyday Dosa on the side.