In a large saucepan, warm ghee over medium heat. Add carrots, peppercorns, and spice mix and sauté, stirring until you can smell the spices, 2–3 minutes. Add beans, and sauté, stirring until evenly combined, 1–2 minutes. Add 3 cups water and simmer, partially covered, for 20 minutes. Add milk and salt, and simmer, 5 minutes more. Remove from heat.
Using a hand blender, purée soup until smooth (you can also do this in a blender carafe, but the mixture must cool a bit first).
Pour into bowls and garnish with freshly cracked pepper and fresh cilantro or parsley, if desired.
This is a very simple traditional Ayurvedic recipe.
Carrots carry the sweet taste and balance vata dosha. In this recipe, they are cooked and well-spiced, further enhancing the vata-pacifying qualities.
Mung beans both cleanse and heal the lining of the digestive tract.
Both carrots and mung support the digestive, nervous and immune systems. All of which aid in balancing mood and improving cognitive health.
This is a tridoshic recipe (appropriate for all constitutional types). It predominantly balances vata dosha.
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