SWEET POTATO QUINOA SOUP
- Bridge Ayurveda
- Mar 20
- 2 min read
5 servings, 35 minutes
INGREDIENTS
2 tbsp ghee
2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp ground coriander
1 tsp dried oregano
2 tbsp fresh thyme leaves
1-inch ginger, finely grated
3 celery stalks, chopped
2 medium sweet potatoes, peeled and chopped
1/2 cup quinoa, rinsed
4-5 cups vegetable broth (adjust for desired consistency)
1/4 cup coconut milk
2 tbsp fresh basil, chopped
1 tsp lime zest
Salt & pepper to taste
Toppings
Fresh lime juice, for topping
Olive oil drizzle, for topping
Red pepper flakes, for topping (optional)
Pumpkin seeds or sunflower seeds, optional for garnish and crunch
DIRECTIONS
Heat ghee in a large pot over medium heat. Add the cumin seeds, fennel seeds, coriander, and oregano. Stir until aromatic (about 30 seconds).
Add the thyme, grated ginger, and chopped celery. Sauté until celery softens slightly (3-5 minutes).
Add sweet potatoes and quinoa. Stir well to coat with the spices. Let it sauté for 2-3 minutes for deeper flavor.
Pour in vegetable broth and season with salt and black pepper. Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes, or until the sweet potatoes and quinoa are tender.
Stir in coconut milk, fresh basil, and lime zest. Let it heat through for another 2-3 minutes, then turn off the heat.
Adjust seasoning if needed. Serve warm, drizzled with olive oil, a fresh squeeze of lime juice, and (if desired) a sprinkle of red pepper flakes and seeds. Enjoy!
Notes
Yummy one-pot meal time!
This meal has the benefit of being grounding while also being light. Light and grounding vibes, well balanced for all doshas.
If using red pepper flakes, know that they are not sattvic (could be aggravating to the mind), but if you are going to add spiciness in any season, this is the season to do it in. If you are feeling irritable, frustrated, angry, or anxious, do without the red pepper flakes on top.
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