Cozy up with this soup as the days get a little shorter and evenings get cooler. This sweet potato and black bean soup is not only delicious, but provides healing Ayurvedic properties and boosts immunity with the combination of ginger, garlic & onion. It also includes a cashew cream sauce, which can be grounding and satisfying as we enter the Fall season.
What is it about the changing of the seasons from summer to fall that makes us often crave these warmer foods? Fall often has us craving more of a sense of routine as well.
There can be a sense of nostalgia; the chill in the air, leaves falling delicately to the ground, and cozying up at home with family.
It is important to note change in temperature and changing of seasons can cause anxiety for Vata dosha. If so, what are some ways to calm and settle the anxiety and embrace the elements more? One way is through the foods we eat.
As a note, this recipe can be modified for your dosha. It can be incredibly helpful to learn more about your dosha, in order to best eat to nourish and energize, align with the elements, and avoid foods that aggravate and cause distress.
Photo by April Duckworth.
This recipe is delightful as we feel a suggestion of Fall in the air.
Vegan, dairy-free, gluten-free, oil-free
Serves 8 to 10
Cashew Cream Sauce:
1. Start by soaking the black beans in water overnight to improve digestion.
2. In a Dutch oven or large saucepan, heat onion (using a little veggie broth) and sauté for 8-10 minutes, or until the onions are translucent.
3. Add the lemon zest, garlic, and ginger and sauté for 1 minute.
4. Add the sweet potatoes, soaked beans (after draining), and vegetable broth. Bring the soup to a boil.
5. Turn the soup down and let it simmer for 40-45 minutes, or until the beans are soft.
6. While the soup is simmering, prepare your cashew cream sauce:
- Add the cashews, water, lemon zest, and rosemary to a blender.
- Blend until smooth
- Stir into the soup and taste with pepper.
7. Add cashew cream sauce to the soup and stir until thoroughly blended.
8. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy the seasonal transition into fall with this delicious soup with a side of steamed greens, an excellent source of antioxidants and iron. Mealtimes can be calming and relaxing. Nourishing our bodies is of vital importance, and can be a time of peace, as we also nourish our mind and spirit through these beautiful plant-based foods.
Unlock personalized meditations and well-being practices with our quick in-app mind-body quiz, and join Dr. Sheila Patel for Fall Remedy, a four-part program to help you stay grounded this fall.
What is it about the changing of the seasons from summer to fall that makes us often crave these warmer foods? Fall often has us craving more of a sense of routine as well.
There can be a sense of nostalgia; the chill in the air, leaves falling delicately to the ground, and cozying up at home with family.
It is important to note change in temperature and changing of seasons can cause anxiety for Vata dosha. If so, what are some ways to calm and settle the anxiety and embrace the elements more? One way is through the foods we eat.
As a note, this recipe can be modified for your dosha. It can be incredibly helpful to learn more about your dosha, in order to best eat to nourish and energize, align with the elements, and avoid foods that aggravate and cause distress.
Sweet Potato Black Bean Soup
Photo by April Duckworth.
This recipe is delightful as we feel a suggestion of Fall in the air.
Vegan, dairy-free, gluten-free, oil-free
Serves 8 to 10
Ingredients:
- 1 small white onion, diced
- Zest of 1 medium-sized lemon
- 3 garlic cloves, minced
- 2 tablespoons of fresh ginger, finely chopped
- 6 organic sweet potatoes, chopped
- 4 cups organic vegetable broth
- 1 lb black beans, soaked overnight
Cashew Cream Sauce:
- 1 cup organic cashews
- 3 cups water
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried rosemary
- Zest of 1 medium-sized lemon
Directions:
1. Start by soaking the black beans in water overnight to improve digestion.
2. In a Dutch oven or large saucepan, heat onion (using a little veggie broth) and sauté for 8-10 minutes, or until the onions are translucent.
3. Add the lemon zest, garlic, and ginger and sauté for 1 minute.
4. Add the sweet potatoes, soaked beans (after draining), and vegetable broth. Bring the soup to a boil.
5. Turn the soup down and let it simmer for 40-45 minutes, or until the beans are soft.
6. While the soup is simmering, prepare your cashew cream sauce:
- Add the cashews, water, lemon zest, and rosemary to a blender.
- Blend until smooth
- Stir into the soup and taste with pepper.
7. Add cashew cream sauce to the soup and stir until thoroughly blended.
8. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy the seasonal transition into fall with this delicious soup with a side of steamed greens, an excellent source of antioxidants and iron. Mealtimes can be calming and relaxing. Nourishing our bodies is of vital importance, and can be a time of peace, as we also nourish our mind and spirit through these beautiful plant-based foods.
Unlock personalized meditations and well-being practices with our quick in-app mind-body quiz, and join Dr. Sheila Patel for Fall Remedy, a four-part program to help you stay grounded this fall.