• Tracyann Thomas

Coconutty Sweet Potato Soup

Ever since I was a little girl, I have been a big fan of soup. I remember laughing at how I could hear the water slosh around in my tummy. I was always so full of soup! Luckily for me, Ayurveda recommends lots of warm, soft, soupy meals to balance a Vata-type digestion. Now that Fall is slowly unfolding there are so many wonderful opportunities for soup.


Here’s a very sattvic, soothing, and nourishing one that is also Ojas-promoting made simply of sweet potatoes and coconut milk, along with a little broth and spices.



Sweet potatoes are a root vegetable with sweetness and these qualities provide much-needed grounding for Vata and Pitta types. Because sweet potatoes are on the lighter side, they are easy on digestion which makes this agreeable for Kapha-types too.


Sweet potatoes contain both simple and complex carbohydrates making this a satisfying meal that helps sustain blood sugar. Besides being rich in beta-carotene which is beneficial for the eyes, they are also a tonic for the liver. This is truly a vegetable that agrees with all the doshas.



The coconut milk provides cooling to an overheated liver, and it also adds a rich, unctuous quality to the soup providing a protective fatty coating for the nerves. Both of these actions soothe an overstimulated nervous system.


There are a lot of spice variations you could try with this soup (cinnamon, black pepper, fresh herbs), but this time around I added ginger and cumin as digestive aids and some nutmeg for a calming, sedative quality.


This soup is nourishing to the tissues, calming to the nervous system, has immune-boosting properties, and is easy on digestion. Really, a Vata couldn’t ask for more. ;)


Ingredients

4 medium Sweet Potatoes peeled & cubed

½ tsp chopped Ginger

16 oz Coconut Milk (adjust the amounts of liquid to get the consistency you desire)

1/2 cup Veggie Broth

1 tsp Cumin

½ - 1 tsp Salt (less for Pitta and Kapha)

½ tsp Nutmeg


Directions

  1. Place the Sweet Potatoes & Ginger in 4 cups of water. Boil then reduce to medium heat & cover for about 20 min until they are soft.

  2. Strain water & add Sweet Potatoes to a blender, add Coconut Milk and blend until smooth.

  3. Put Sweet Potato mix back in the pot and add Veggie Broth and spices. Heat & stir for an additional 2 minutes.

  4. Serve and garnish.

  5. Provides 4 - 6 servings (depends on how big your serving is!)



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