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Sweet Potato Soup

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


  • 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


1. Sauté garlic, ginger, mushrooms and onion for 5 minutes with coconut oil over medium heat.
2. Add vegetables and cover with water. Bring to boil, reduce to simmer.
3. Add curry paste, Bragg’s, lemon grass and Thai basil allowing to cook until carrots are soft.
4. Turn off heat and remove lemon grass.
5. Add coconut milk.
6. Blend with immersion blender until smooth.
7. Add salt and pepper to taste.
8. Garnish with pumpkin, sesame seeds or fresh herbs. Enjoy!

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