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Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup
Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

Vata Recipe: Grounding Carrot & Lentil Soup

This grounding soup recipe is super simple and flexible. This soup contains both augmenting (sweet potatoes) & extractive (lentils, onions etc).

Don’t worry if you haven’t a certain vegetable as you can always substitute and you won’t go far wrong!

Special equipment: 

Blender (preferably hand held)

Time needed:

About an hour (roasting & cooling time included!)

Serve with:

Some yummy whole grain bread or toast!

Ingredients (serve 4):

2 large carrots
1 medium onion or 2 celery sticks
100g red lentils
600 – 700g sweet potatoes, pumpkin or squash
1 large potato (optional)
1 garlic clove (optional)
1,300 ml vegetable stock (follow the instructions on the packet)
Vegetable oil (sunflower / rape seed)

Topping suggestion:

Toasted pumpkin or sunflower seeds (if you have vata imbalances, you might want to avoid them as seeds are hard to digest)

Method:

Heat oven to 180c.

Peel & cut sweet potatoes / pumpkin / squash into large chunks – say 3cm x 3cm.

Handy Hint: If using pumpkin or squash I wouldn’t bother peeling now, but cut into wedges, then roast and remove the skins afterwards using a spoon to scrape out the flesh. To do this you will need to have roasted these a little in advance to allow them to cool a bit first!

Put 1 tablespoon of oil into a baking tray and add your sweet potatoes / pumpkin / squash. Mix around so they are coated in oil.

Put into the oven and cook for around 30 minutes – check to make sure they aren’t getting too brown – a bit of colour is ok though!

Whilst the sweet potatoes are cooking you can start doing the other veg.

Chop your carrots & onions / celery roughly.

Put a couple of teaspoons of oil into a large saucepan and heat – once warm add onions / celery & carrots and saute until onions / celery are soft. I keep the lid in to keep the steam in and stir occasionally.

Peel and chop normal potato and garlic (optional). Weigh lentils.

Once onion is cooked (around 10mins) add in potatoes, lentils & garlic (if using).

Pour on the vegetable stock (preferably hot) and boil gently for around 30 mins, stirring occasionally. The lentils should be soft by then.

By this point your sweet potatoes should have roasted nicely. Take them out and carefully add to the saucepan with the other vegetables. Boil for another 5 minutes then leave to cool for about 15 minutes.

Then blend with a hand blender until smooth – if the soup is too thick add some boiled water until the right consistency.

Add your topping of choice and serve!

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If you are struggling to make better food and lifestyle choices and curious to know what Yoga style to practice, the first step is to take my Dosha quiz and discover your mind-body type!

You will then receive some practical tips & advice on which foods, lifestyle habits and Yoga poses are best for your specific Dosha.

Hi, I’m Risa!

I’m a Yoga teacher and an Ayurvedic Lifestyle Coach. I teach people like you how to feel aligned and live a purposeful life through a holistic practice of Yoga & Ayurveda.

 

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Risa Kawamoto - Eat Live Yoga

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Risa Kawamoto - Eat Live Yoga

Join the Eat Live Yoga Community to receive my weekly newsletter where I share a simple positive change you can make each week to feel aligned and live a purposeful life!

Your data is safe with us, read our Privacy Policy