This soup is a soothing dish to serve as a light meal for those with Vata and Pitta constitutions, new mothers, and convalescents. It is sweet, heavy, and oily. As with all milk- or cream-based soups, if you make this soup with cream instead of broth omit the salt.
Serves 4 to 6
6 to 7 cups water 4 medium sweet potatoes
2 carrots (use 1 for Pitta)
1 bay leaf
1/2 to 1 cup heavy cream or
1 cup Vata or Pitta Broth and 1/2 teaspoon salt
2 tablespoons ghee White pepper, to taste Cardamom, to taste
1. Bring the water to boil in a large pot. Meanwhile, peel and chop the potatoes and the carrots. When the water is boiling, add a bay leaf and the vegetables. Reduce heat to medium, cover, and cook until the vegetables are very soft, about 40 minutes.
2. Cool for about 15 minutes, or until comfortable enough to puree until smooth in a food processor or blender. Return to the pot. Add enough cream to make a thin soup, then add the ghee and seasonings to taste. Heat thoroughly and serve.
note: By substituting the broth for the cream and reducing the ghee to 1 teaspoon, this soup becomes useful for Kapha types and those watching their weight.