Sweet Potato Coconut Soup

This flavorful recipe for a creamy sweet potato soup is just what a chilly day needs.

Due to the windy, rough and cool nature of the fall season, it is known in Ayurveda as the Vata season. With seasonal transitions, we need to be mindful of staying grounded and keeping our vata in check, as changes and transitions can quickly throw vata out of balance. A great way to do this is to incorporate root vegetables into your diet.

In this recipe, we use sweet potatoes - one of the best vegetables for vata dosha. The sweetness and earthiness will keep you grounded and warm.

Ingredients

• 1 cm piece fresh ginger
• 1 onion
• 3 big tomatoes
• 3 medium big sweet potatoes
• 2 carrots
• 1/2 ctsp cumin seeds
• 1 tsp Ghee
• 1 tsp Rasa Spice Mix
• 1 can coconut milk
• 1 curry leave (optional)
• 1 cup hot water
• salt to your taste

Instruction

Chop all the vegetables. In a big pan lightly roast the cumin seeds. Add ghee, onions and freshly grated ginger and let it roast for a few minutes. Add the tomatoes and Rasa Spice Mix. After a few minutes on medium heat add the chopped vegetables, coconut milk and hot water. Let it simmer until the vegetables are soft. Blend everything until creamy then, add salt and hot water until you reach your preferred consistency and flavour. Enjoy!