Nourishing Ayurvedic Autumn Soup (Vata–Pitta Balancing)

Warm, grounding Ayurvedic autumn soup recipe to balance Vata and Pitta doshas. Vegan-friendly, easy to digest, and perfect for cold, windy days.

This easy, nourishing Ayurvedic autumn soup is a perfect comfort meal for the cold, windy, and damp days of the season.
Grounding, warming, and simple to digest, this vegan-friendly soup helps balance Vata and Pitta doshas, supports digestion, and provides gentle warmth and strength to the body.

Made with red lentils, carrots, leeks, and potatoes, this recipe combines the earthy and sweet tastes (madhura rasa) ideal for calming Vata, while the light spices and gentle warmth soothe Pitta and support agni (digestive fire).

Ingredients (Serves 2)

• 4 potatoes

• 3 carrots

• 2 leeks

• 2 cloves garlic

• ¼ tsp curry powder (mild)

• 3 handfuls red lentils

• Salt, to taste

• Black pepper, to taste

• Ghee or butter (or vegan alternative if desired)

Method

1. Prepare your ingredients.
   Wash, peel, and chop all vegetables. Rinse red lentils thoroughly until the water runs clear.

2. Sauté the aromatics.
   In a pressure cooker or large pot, warm a little ghee, butter, or oil. Add the chopped leeks and cook until lightly golden.

3. Add flavor.
   Stir in the garlic and cook for 1–2 minutes. Add the curry powder and mix well to release the aroma.

4. Cook the vegetables.
   Add all remaining vegetables and cover with boiling water.
   Close the lid and pressure cook on level 1 for about 10 minutes, or simmer gently until soft.

5. Blend until creamy.
   Once cooked, blend until smooth and creamy. Adjust salt, pepper, and add a little butter or ghee to taste.

6. Cook the lentils separately.
   While the soup cooks, boil the lentils in a small pot with just enough water to reach a soft, mushy (not soupy) consistency.

7. Assemble and serve.
   Serve the soup piping hot, place a few spoonfuls of the cooked lentils in the center, and top with a scoop of ghee or butter.

8. Garnish with fresh parsley and enjoy with a slice of warm, buttered rye or pumpernickel bread.

Ayurvedic Tips

• Vata types can add a little extra ghee or use warming spices such as ginger or cumin.

• Pitta types can reduce the curry powder or choose a milder spice blend. Use coconut oil or ghee instead of butter if preferred.

• Kapha types can make a lighter version by reducing potatoes and ghee, and adding more warming spices such as black pepper, ginger, or mustard seeds.

This dish is deeply nourishing, grounding, and balancing for both body and mind — ideal to strengthen immunity and resilience during the autumn season.

Bon appétit!

Explore our Easy Ayurvedic Vegetable Soup or our delicious ayurveda winter soup recipe

About the Author

Elena Beurdeley is a certified Ayurveda Nutrition, Plant Medicine & Lifestyle Practitioner (Ayurveda Institute, London). She offers Ayurvedic Massage Therapies and is a Trauma-Informed Yoga Instructor. Read full bio here

Disclaimer

This article is intended for educational purposes only and does not replace medical advice. Always consult a qualified healthcare or Ayurvedic practitioner before making changes to your diet or lifestyle, especially if you have an existing health condition