This soup is absolutely delicious – my daughter gives it a thumbs up! It is a perfect meal now that the weather is changing and it is pretty freezing cold, so this is a super soothing soup to nourish the mind, body and soul. As an Ayuervdic soup it is nourishing, grounding, warming and healing, which makes it an ideal meal to replenish an exhausted body. For all those mums out there I highly suggest giving it a go to nourish your body, aid digestion, enjoy a simple healthy meal, and to also get eager hungry bellies filled with joy from the rest of the family. My 18 month old daughter and husband love it!
Why an Ayurvedic soup? This is a topic I will discuss at a later date, however for a little FYI I have been diving into the incredibly fascinating world of Ayurveda for both general interest and personal reasons. Ayurveda is a traditional healing system that focuses on the mind-body connection with a holistic approach to heal the body and bring balance back.
Thousands of years before modern medicine provided scientific evidence for the mind-body connection, the sages of India developed Ayurveda, which continues to be one of the world’s most sophisticated and powerful mind-body health systems. More than a mere system of treating illness, Ayurveda is a science of life (Ayur = life, Veda = science or knowledge). It offers a body of wisdom designed to help people stay vibrant and healthy while realizing their full human potential.
The two main guiding principles of Ayurveda are 1) the mind and the body are inextricably connected, and 2) nothing has more power to heal and transform the body than the mind.
Enjoy this soup at lunch or dinner alongside quinoa or rice (black rice or red rice are great options if you don’t tolerate white or brown rice), and some cooked vegetables. So so yummy and warming! It is so pleasing to see my daughter enjoy this soup as she shoves her hands into my bowl for more of the goodness.
Use sweet potato or squash, whatever your heart desires. I personally prefer sweet potato for the flavour but enjoy squash for the creaminess. Currently loving crown prince squash or bonbon squash as they are in season and I get them from my organic supplier. Annnd I had to showcase the beauty of squashes in the pictures as they are in season and they look vibrantly beautiful in these images. So yum!
AYURVEDIC VEGAN SWEET POTATO (OR SQUASH) SOUP
4 cups sweet potato (or squash)
1/2 inch fresh ginger
2 cloves garlic
1/4 tsp ground black pepper
2 tsp sesame oil
Juice of 1/2 lime
Himalyan or Celtic sea salt
4 cups water
Chop the sweet potato into chunks. Add to a baking dish and place in the oven at 200c for 30 minutes. Remove when cooked.
Add the oil to a pan and place on a medium to high heat on the stove. Chop the fresh ginger and garlic and add to the oil. Cook and stir for a couple of minutes but don’t let the garlic burn. Then add the sweet potato, black pepper and salt to desired taste. Stir and cook for up to a minute. Add the water and bring to a boil.
Reduce heat to a simmer and cook for 15 to 20 minutes.
Then add the whole mixture to a blender and blend until a smooth consistency (you can leave it slightly chunky if preferred).
Pour the soup back into a pan and squeeze the lime juice into the mix. Stir and cook for a minute or so.
Serve hot with preferred accompaniments (quinoa or rice with cooked vegetables).