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About the Recipe
Cools internal heat, soothes the gut, and relaxes the mind.
Ingredients
2 tsp ghee or coconut oil
1 tsp cumin seeds
1/2 tsp ground coriander
½ tsp fresh grated ginger (omit if you’re very overheated)
1-2 medium zucchini, chopped
¼ tsp pink salt (or to taste, omit if using broth with salt)
½-1 cup water or veg broth (enough to cook the zucchini)
½ cup coconut milk
1 tbsp chopped fresh mint (or ½ tsp dried mint)
Optional: fresh coriander or a pinch of cardamom
Preparation
Heat ghee in a pot. Add cumin seeds and let them pop.
Add ginger and sauté until golden.
Stir in chopped zucchini, coriander powder, and salt. Sauté 5-6 minutes until the zucchini almost browns.
Pour in water/broth. Simmer until zucchini is soft (8–10 minutes).
Turn off the heat. Add coconut milk, mint, and salt.
Blend with a blender or immersion blender until smooth.
Add fresh coriander or cardamom if desired. Serve just warm.
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