Foods for ThoughtsRecipes

Taste the Rainbow, Aligning Your Chakras with Food

Taste the Rainbow, Aligning Your Chakras with Food


Chakras are wheels of light energy centers in the body that start at the base of the spine, and travel up to the crown/top of your head. There are said to be 7 chakras in total so there are five other light energy centers in between the base and crown chakras. When your chakras are open and operating at their fullest, they draw fresh energy in from the unified field that replenishes and nourishes your personal energy field and keeps you healthy.

This rainbow carrots soup is a great way to meditate and align all your chakras. As I mentioned earlier about the meaning of chakra aura colours, it is important to cultivate the energies around you so you can connect with your true inner being, and heal yourself mentally and physically. Not only are rainbow carrots an excellent source of delivering life preserving nutrients to your being, they are a wonderful tasty chakra boosting and balancing medium.

Roasted Rainbow Carrot Soup


  • 1 big bunch of rainbow carrots chopped
  • 2 tbsp of avocado oil
  • 1 tsp of sea salt
  • 1 quarts/litres vegetable stock
  • 2 quarts/litres of water
  • 1 large red onion-chopped
  • 1 sprig of fresh parsley chopped
  • 1 sprig of fresh basil-chopped
  • 1 sprig of fresh thyme-chopped
  • 1 small piece of ginger -crushed
  • 1 tsp of ground black pepper

Putting it together

In large roasting pan put chopped carrots with avocado oil and chopped red onion. Sprinkle salt, black pepper and herbs. Set oven to 350 and roast carrots for 30 minutes or until carrots are roasted.

In medium size pot bring water to a boil.

Put roasted carrots with onions, herbs and ginger in blender with about ½ cup of the boiled water and puree.

Then add pureed carrots and herbs and onions to pot with rest of boiling water and add vegetable stock. Mix in thoroughly. Lower heat and let simmer for about 10-15 minutes.

You can add a bit more salt and black pepper to taste.


Note: This soup can be served cold or hot.  To serve cold, transfer soup to large bowl and put in fridge for 1-2 hours or until cold.


For more delicious recipes like this check out Irie Stomach Cook Book Journey Part One & Irie Stomach Cook Book Journey Nourishing the Soul, available on






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