BEET AND CARROT BUDDHA BOWL SOUP
While contemplating which root I was going to choose for this quickly developed bowl, I decided why not use both? There's an extra sweetness that carrots bring to the table to help tame down the richness of our bright and electric colored beet! Not only do these roots pack a great source of fiber and micronutrients with their beautiful colors, but they are also low in calories. Māla Girl believes more in count chemicals not calories, but for those of you who count, you sure can eat ALOT of veggies and keep your calorie count in check:)
I love how well cinnamon plays with beets and since both Mystic Maca AND Fireball Basil contain that super spice, I decided to make this with both and let you decide which one works best for you!
What's the difference you ask? Well, Mystic Maca brings a little bit more of a warming comfort element to the bowl. Her cinnamon profile is in the chai flavor zone, meaning its subtle and plays around with other sweet and warming spices like nutmeg, exotic cardamom, ginger, cloves, but then also turmeric, black pepper and maca powder to give your body an energy boost with a balance of savory flavor.
Fireball Basil carries cinnamon in a much more powerful way! She says cinnamon is a star and lets her shine with her partner in crime cayenne pepper! There are other supporting spices that keep this girl bold, like ginger, allspice, holy basil to bring a subtle richness and immunity boosting element along with classic savory combinations of onion, roasted garlic, celery, sea salt and dulse to name a few.
After making this, even cosmic curry stayed on the bench, but she could have suited up and held her own as well. Which ever mood your tastebuds are in, each one of these mixes will pack all the flavor you need for a delicious meal! We would love to hear your favorite!
BEET AND CARROT BUDDHA BOWL SOUP
Māla Girl Blended Bowls: Hot and Steamy
Fresh peeled beets and carrots simmered in hot water with the broth mix of your choice! We selected mystic maca or fireball basil, but cosmic curry can play here as well! While the "soup" is simmering, put together a simple slaw of shredded cabbage, fresh spinach and apples with an orange tahini dressing for all of the flavors to really come together. If you don't have any leftover rice, swap it out for something else, or get that going in another pot while you start your soup. It will be ready at the same time:)
Water, 4 cups
Fresh Beets, peeled and rough chopped, 2 cups (approx 11 oz. pre peeled or 3 small)
Carrots, peeled and rough chopped 1 1/4 cups (approx 8 oz. wt.)
Optional: fresh ginger root, approx. 2 Tbsp. (1/2 oz. wt.)
Choose 1 :Māla Girl Fireball Basil Broth Mix or Mystic Maca , 4 Tbsp.
Himalayan Sea Salt, 1/2 tsp.
Black Pepper, 1/8 tsp.
Fresh spinach leaves, chopped, 1 cup (1 oz. wt.)
Shredded Cabbage, 1 cup (.5 oz .wt.)
Gala or Honeycrisp Apple, sliced, 1 cup (4 oz. wt.)
Cooked Chickpeas, 1 cup
Single Source Tahini, 1 Tbsp.Soomfoods.com
Extra Virgin Olive Oil, 1 Tbsp.
Fresh Orange Juice, 1.5 oz.
Fresh Mint Leaves, 2 Tbsp.
Sparkle Salt, 1/2 tsp.
Cardinal Medley Rice, cooked, 1 cup Inharvest.com
ORANGE TAHINI DRESSING
Add 4 cups of water to medium size saucepot and bring to a boil.
Add in chopped beets, carrots, ginger and 4 Tbsp.of favorite māla girl broth mix (fireball basil or mystic maca).
Season veggies with 1/2 tsp. salt and 1/8 tsp. of pepper.
Place lid on saucepot, reduce heat to medium and simmer for 15 minutes.
While soup is simmering, slice and shred ingredients for slaw; spinach, cabbage and apples, set aside.
Chop up fresh mint leaves and place in a small bowl. Whisk in tahini, olive oil, orange juice and sea salt. Mix together with slaw and save some as garnish for buddha bowls.
Heat up the rice and chickpeas if needed and set them next to the slaw.
You're 15 minutes should now be up.
Remove soup from heat and shut off that burner:)
If you have an immersion blender, blend the soup until its almost smooth. (you can also pour this in a blender, lid on of course! start speed on low and build up until smooth
To serve: Ladle 1 cup into each bowl and top with:
1/4 cup rice
1/4 cup chickpeas
1/2 cup slaw
serve with a side of fresh lemon and extra dressing if desired.