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sweet potato soup ayurveda

A nourishing, grounding ayurvedic recipe particularly suited to vata and pitta dosha and autumn/winter season.

 Sweet potato soup Ayurvedic Recipe 


  • 2-3 large sweet potatoes
  • 1/4 tsp  cumin 
  • 1/4 tsp ground coriander seeds
  • 1 tsp fresh ginger
  • lime juice
  • 1 pinch turmeric
  • 1/2 can coconut milk (optional to taste)
  • A handful almonds without the skin or red lentils (optional – to add some protein)
  • 2 tbsp olive oil, ghee (vata constitution) or coconut oil (pitta constitution)



  • Peel and finely slice the garlic and ginger.
  • Peel and cut the sweet potatoes into large chunks.
  • In a non-sticky pot pour 2 tbsp ghee. Add the cumin seeds and roast for 1-2 minutes.
  • Sautée the garlic and ginger until golden. Stir in the ground coriander and turmeric.
  • Add the red lentils or almonds (if you are using them) to the pan. Stir to coat.
  • Add the sweet potato with enough water to cover the vegetables.
  • Boil gently, with the pot covered until you have reached a smooth consistency.
  • Reduce the heat.
  • Stir the coconut milk into the soup. Then blitz the soup with a stick blender until it’s creamy but still has a little texture.
  • Serve the soup warm with salt/pepper to taste and a squeeze of lime juice.


TIP : For extra protein add a handful or roasted almonds, paneer, roasted tofu or chicken.

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