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Vegetable Soup

Sourced from the Ayurvedic Institute, this delicious, warming root soup is perfect for all doshas. Just make sure you use lower-fat options for milk.  Perfect for a lunchtime meal or a light dinner that's quick and easy to make!

Prep Time: 10 minutes
​Cook Time: 25 minutes
​Total Time: 35 minutes
  • 2 tbsp olive oil 
  • 1 leek, sliced 
  • 1 clove garlic, minced 
  • 1/2 sweet onion, chopped 
  • 1 red bell pepper, chopped 
  • 2 tbsp curry powder 
  • 1/2 tsp salt 
  • 1 winter squash, de-seeded and cubed 
  • 1 sweet potato, cubed 
  • 4 to 5 curry leaves 
  • 1 cup low-fat unsweetened coconut milk 
  • Black pepper, to taste
  1. Sauté the leek, garlic, onion, and bell pepper in the olive oil until the onion is translucent, 8 – 10 minutes.
  2. Stir in the sweet potato, squash, curry leaves, salt, and curry powder. Add water just to cover and bring to a boil. Simmer uncovered 20 – 25 minutes until the squash is tender.
  3. Add the milk, stir, and heat to just below boiling. Then stir in fresh-ground black pepper to taste and serve.
Bon appetit!!
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