by Oct 25, 2020

Namaste from HemaVeda,

Ayurveda the science of life has its foundation built from thousands of years. Foundation build with Herbs, Spices, Food and Life balance. Following an Ayurvedic Lifestyle by making few changes in your eating habits, can make a huge difference in the Health and Wellness of an individual. 

With fall its time to say goodbye to the raw foods and welcome warm cooked foods in our daily diet! Lets celebrate FALL and learn about one of the most liked root vegetable CARROT

Carrots are an excellent source antioxidants! consuming carrots on a regular basis does not only improve the appetite but also helps us build our immune health.



Carrots when steamed or cooked are light to digest
Carrots help induce appetite – Warm Carrot soup for loss of appetite is a good idea
Carrots alleviate vitiated Kapha Dosha and nourish Pitta Dosha. They are hot in potency
Carrots have many health benefits! Here are a few of them. They aid in the digestive process, help treat bloating of the abdomen and diarrhea
Carrots can be used in health conditions like worm infestation, colicky pain in abdomen
They work great in eye disorders, bleeding disorders and Hemorrhoids

With so many benefits and more, I would recommend to consume fennel carrots in soups, stews and steamed or sautéed with some rock salt and black pepper to aid the process of digestion.


Carrot Soup

This delicious warm herbal tea is great for relief of cough, cold and sinus infections


  • Chopped 2-3 medium sized carrots
  • 2 tablespoons of olive oil
  • 4 cups of vegetable stock
  • Rock salt or Pink salt to taste
  • 2 pinches of roasted cumin powder
  • 2 pinches of roasted fennel seeds powder
  • 1 medium sized onion chopped in pieces
  • 1 clove of garlic chopped finely
  • 2 bay leaves, a pinch of dry parsley , a pinch of rosemary
  • pinch of turmeric, 1 teaspoon of crushed black pepper


In a heavy bottom pot, sauté the onion and garlic in the olive oil. When the onions are translucent, add all the other dry ingredients and sauté for 10-12 mins on a medium high flame. Pour in the stock and let the soup boil until the carrots are cooked. Take out the bay leaves and blend the soup.

Enjoy the warm hearty YUMMY carrot soup!!


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