19 Nov Purple Sweet Potato & Lotus Seed Soup Recipe

My local co-op market had purple sweet potatoes which I made into a lovely soup. Their purple color comes from anthocyanins (the pigments responsible for the red and purple in cherries, strawberries and purple carrots). Anthocyanins have beneficial health effects (they scavenge cancer-causing free radicals, protect the liver and lower blood pressure). From an Ayurvedic perspective, purple sweet potatoes are light, dry and diuretic – perfect for kapha dosha. When cooked in a soup, though, they are balancing for all the doshas.

In this recipe, I’ve added some lotus seeds because I happened to see them while shopping at the co-op! They came in a small bag and were dried, but thankfully they don’t require soaking prior to cooking. Easy.

Lotus seeds are pretty amazing from an ayurvedic perspective. They are a cardiac tonic and rejuvenating. They nourish the entire reproductive system including semen and breast milk and are an aphrodisiac. Food is medicine!

½ cup dried lotus seeds
Water (about 1 ½ cups)
1½ tablespoons ghee
1 medium onion, chopped
½-inch ginger, peeled, chopped
½ teaspoon Himalayan salt
1 white sweet potato, peeled, chopped
2 medium purple sweet potatoes, peeled, chopped (about 1 cup)
Water (about 5 cups)
1 small sprig of fresh tarragon
2 tablespoon lemon juice
Lemon zest (optional garnish)
Mint (optional garnish)

In a small pan, add the lotus seeds and water. Bring to a boil over high heat, then cover and reduce to simmer for 45 minutes or until seeds are tender. Drain and set aside.

In a medium pan over medium heat, melt the ghee. Add the onion and ginger; sprinkle with salt and sauté for one minute. Add the celeriac, potatoes, tarragon and enough water to just cover the vegetables. Bring to a boil over high heat, then reduce heat to low and simmer, covered until vegetables are soft (about 20 minutes). Remove and discard tarragon. Puree with immersion blender or regular blender. Stir in lemon juice.

Ladle soup into individual serving bowls. Divide the lotus seeds into each bowl. Garnish with lemon zest and mint leaves if desired.

Lois Leonhardi is a certified ayurveda wellness practitioner, personal chef and author of “The Essential Ayurvedic Cookbook”. She trained under Dr. Lad at the Ayurvedic Institute in New Mexico and in Pune, India. She has over 20 years of training in holistic studies (ayurveda, yoga and Buddhism). Lighthearted and compassionate, she listens to your concerns and creates realistic personalized programs to help you de-stress, detox and restore balance naturally. Sharing the wisdom of the mind-body connection and how to use food as medicine she reveals the secrets of how to slow the aging process, increase energy and bolster immunity giving you the tools to heal yourself, feel better and look great.
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