Now that we’re in the season of Vata, it’s particularly important to keep vata dosha in balance. When Vata goes out of balance, dry skin, gas, constipation, insomnia, anxiety and other symptoms can result.
Root veggies are a great way to help keep Vata in balance; they are grounding and stabilizing. This Sweet Potato Soup is a great way to bring root veggies into your diet!
Preparation time: 1 hour, most of it unattended
VP- K+ (balancing for Vata and Pitta, unbalancing for Kapha)
- 3 large sweet potatoes
- Put them in a large pot with enough boiling water to cover them. Add:
- 1 inch fresh ginger root, peeled and sliced
Bring the sweet potatoes and ginger to a boil, then reduce heat to medium and cook until the potatoes are soft, about 35-40 minutes.
In a small saucepan, bring to a boil:
- 1-1/2 cup soy milk or fresh raw cow’s milk
Reserve 1-1/2 cups of cooking water from the sweet potatoes (the rest of the water makes good soup stock). Blend this cooking water, the hot milk, the cooked sweet potato and ginger in a blender with:
- 1/4 teaspoon freshly ground allspice
- 1 tablespoon maple syrup (optional)
- Salt to taste
Add more milk or water as desired to reach a creamy consistency. Puree the finished soup until satiny smooth. Serve hot with fresh greens and a quick bread.
Source: “Ayurvedic Cooking for Westerners” by Amadea Morningstar