Boost Your Self-Esteem and Confidence with a Navel Chakra Recipe

Boost Your Self-Esteem and Confidence with a Navel Chakra Recipe — Turmeric Ginger Carrot Soup

A little warm soup is good for the soul, but more specifically, it can help balance your Chakras. For this recipe, we are going to use an Autumn-inspired soup with some ancient, tried and true ingredients that are finally getting the credit they deserve in with modern science, particularly ginger and turmeric.

By satisfying and nurturing our Navel Chakra with a dish such as this Turmeric Ginger Carrot Soup, we help boost self-esteem and confidence, and bring back balance to digestion. The preparation of this soup involves a blender, which making the carrots into a lighter and easier to digest, by introducing air, and bringing the unrefined carrot into an elegant, better version of itself. This sort of metaphor is an important part of “spiritual power” as we take our cooking experiences as lessons on how we better our soul, and constantly yearn for improvement.

The serendipitous aspect of this soup is that it is exceptionally healthy, with ginger and turmeric being rising stars in the health food world. And, most importantly, it is delicious. Make this for yourself, or for people you care about and bring healing and happiness to others — one of the most important aspects of cooking.

Turmeric Ginger Carrot Soup

Serves 4

4 Carrots, peeled and chopped

2 Large parsnips, peeled and chopped

2 Tablespoons sesame or coconut oil (other oils work as well if you like to use a specific cooking oil for specific health benefits)

1 onion, peeled and chopped

1 Tablespoon minced ginger (more if you really love ginger)

1 Teaspoon ground turmeric

32 oz. Vegetable Broth

In a large stock pot, heat and then add the oil.

Add carrots, parsnips, onion, and ginger.

Sprinkle in the turmeric, reduce to between low and medium.

Cover. Cook for about 5 minutes. (stir occasionally)

When the carrots and parsnips appear to brown a bit add the broth.

Increase heat to High.

Bring to a boil and cover. Reduce heat immediately, and simmer for 5 minutes.

Test the carrots and make sure they are tender.

Remove from heat and let cool for about 5 minutes.

Blend in a blender or with an immersion blender.