Share on facebook
Share on email
Share on twitter
Share on print
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 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.

Most Recent Articles

watermelon, ayurveda summer diet


Ayurveda recommends to adapt diet and lifestyle at each season, to help keep the body in balance. In summer, increasing hot, dry, rough, subtle and mobile qualities must be balanced

Read More »