
Curried Sweet Potato Soup with Medicinal Mushrooms
The Best Curried Sweet Potato Soup
It’s hot, it’s cold, it’s New England! Over and over again we hear confusion on what to eat when the weather takes us for a spin. In general during the heat of Summer when Ojas is on the decline it’s important to consume light and easy to digest, cooling, sweet foods in the heat of the day. However we all know a rainy cool day can create a swift shift in the system. Not only outside but in our body as well. So what do we do? Whip up some curried sweet potato soup![/vc_column_text]
On cooler denser days we like to keep things light, but gently warming.
Curried root vegetable soup with in season medicinal or wild mushrooms (be sure to check your forage guides) are a favorite in our home. This recipe packs a punch of digestive and immune support along herbs and spices to make everyone feel warm, light and happy.
Learn more! Check out our post on the Qualities of Nature or our online programs!


Curried Sweet Potato Soup with Medicinal Mushrooms
Cooking Time: 30 Minutes
Total time: 30 Minutes
Servings: 4

Ingredients
Ingredients
- 2 medium sized sweet potatoes cubed
- 2 diced carrots
- 2 diced celery stalks
- 4 oz shiitake or various mushrooms
- 1 small onion diced
- 2 cloves garlic minced
- 1 thumb ginger minced
- 4 oz coconut milk
- 1 Tablespoon Coconut oil
- 1 Tablespoon Bragg’s Liquid Aminos
- 1 Tablespoon red curry paste
- 3 stalks fresh lemongrass (optional)
- Small handful Thai basil (optional)
- Pumpkin or black sesame seeds to garnish