Sweet Potato Coconut Soup

This aromatic, creamy soup is exactly what you need on a windy autumn day.

According to Ayurveda, autumn is the so-called Vata season – characterized by wind, coolness, and movement. During times of change, the Vata dosha tends to become unbalanced. Therefore, it is all the more important to stay grounded and nourished during this phase – ideally with warming root vegetables.

In this recipe we use sweet potatoes – one of the best foods for the Vata dosha. Their sweet, earthy flavor provides warmth and stability.

Ingredients:

• 1 cm fresh ginger

• 1 onion

• 3 large tomatoes

• 3 medium-sized sweet potatoes

• 2 carrots

• ½ tsp cumin seeds

• 1 tsp ghee

• 1 tsp Rasa Spice Mix

• 1 can of coconut milk

• 4 curry leaves (optional)

• 1 cup of hot water

• Salt to taste

Preparation:

1. Roughly chop all the vegetables.

2. Lightly toast the cumin seeds in a large pot.

3. Add ghee, onions and freshly grated ginger and sauté for a few minutes.

4. Add the tomatoes and Rasa Spice Mix and cook briefly over medium heat.

5. Then add sweet potatoes, carrots, coconut milk and hot water.

6. Let everything simmer until the vegetables are soft.

7. Then blend until a creamy consistency is achieved.

8. Finally, season with salt and possibly a little hot water until the desired texture and seasoning is achieved.