The spices used in this recipe are profoundly healing, according to Ayurveda. Especially the mixture of fennel, cumin and coriander is said to enhance digestion, keep craving at bay and prevent flatulence. Turmeric not only gives the dish a beautiful yellow color, but also acts as an antioxidant in the body and is anti-inflammatory as well.
Ingredients:
1 red onions
2 gloves garlic
1 tsp ginger
3 medium sized sweet potatoes
150g Champignon mushrooms
200ml coconut milk
Spices: fennel, cumin, coriander, turmeric, pepper, salt (all either ground or whole seeds)
For the topping:
Coconut chips
Fresh lime juice
Fresh herbs (e.g. parsley, coriander)
Method:
Peel the sweet potato and cut into medium-sized cubes. Chop the red onion, garlic and ginger. Place in a pot, add the spices and so much water until vegetables are covered. Cook for about 15-20 minutes until the sweet potatoes are soft.
Add the coconut milk and puree it with a blender until it has the desired consistency. (I don’t completely blend it into a soup, it’s nice to have a few chunks in there)
Slice the champignons and add to the soup and simmer for another 5 more minutes
Squeeze lemon juice over it, garnish with coconut chips and fresh herbs of your choice
Anna Guggl is a BSc Nutritional Sciences Masters student Uppsala/Vienna with a special interest in plant-based, Ayurvedic and gut-friendly recipes.