By Ayurvedic Practitioner, Robin Voss
Sweet potato carrot soup is a mouth watering autumnal delicacy. This delicious and easy to make dish is tridoshic, but especially vāta balancing. Cooked sweet potato and carrots are both sweet to taste root vegetables and their warming, soft and earthy qualities ground us in times of change, without increasing pitta dosha too much by adding in a pinch of turbinado sugar, cardamom and coconut milk. Pitta individuals might want to exchange the mustard seeds for some coriander seeds or herbs de Provence.
Ingredients (4 servings)
- 1 tbsp ghee
- 4 carrots, peeled and chopped
- 1 sweet potato, chopped in cubes
- ⅓ cup of split red lentils rinsed
- 1 onion, chopped small
- 1 tbsp ginger, grated finely
- 1 tsp salt
- 5 cups of water
- 3/4 cup coconut milk
- 1 tsp turbinado sugar
- 1/4 tsp baking soda
- ¼ tsp black mustard seeds
- ½ tsp cumin seeds
- ½ tsp ground turmeric powder
- ¼ tsp ground cardamom powder
- 1 bunch cilantro, chopped
Preparation
Melt 1 tbsp of ghee in a heavy soup pot over medium heat together with the mustard and cumin seeds. When the mustard seeds start to pop, add the onions, salt, grated ginger, sugar, split red lentils and end with adding the ground turmeric and cardamom. Keep stirring until the onions are softened, about 5 minutes. Then go ahead adding the chopped carrots and sweet potato together with water and baking soda. Bring this to a simmer. Cover and reduce the heat to medium low, and cook until the carrots and sweet potato are very tender, about 20 minutes. Puree the soup with a handheld mixer, until smooth on low or no heat. Stir in the coconut milk and cook gently over low heat until the soup is ready to serve. Salt and black pepper to taste. Sprinkle some fresh chopped cilantro on each portion. Excellent to serve with chapatis for a light lunch.
________________________________
