Coconut Green Bean Sweet Potato Soup by Dr. Christie Smirl

This is a delicious soup that is filling, satisfying, high in protein, low sodium and easy to digest.

INGREDIENTS

• 1.5 cup rinsed organic red lentils
• 3 cups diced organic green beans
• 4 cup cubed unpeeled organic sweet potatoes
• 2 cups cubed pears
• 1 can organic coconut milk
• 3 Tablespoons Ghee
• 2 teaspoons curry powder
• 1 teaspoon black pepper
• 1/2 teaspoon Himalayan salt
• 1 teaspoon mustard seeds
•  1 teaspoon cinnamon
• Hingvashtak powder

INSTRUCTIONS

• Boil the lentils in 3 cups water for 30 minutes on a medium heat.
• Steam the sweet potatoes 20 minutes or till tender.
• Steam the pears 10 minutes (just add with sweet potatoes during last 10 minutes of steaming).
• Steam the green beans 15 minutes (keep these separate).
• Saute the ghee, curry powder, black pepper, salt, mustard seeds and cinnamon with 2 tablespoons water in a small pan.
• Place all sauted spices, coconut milk, boiled lentils, steamed sweet potatoes and pears into a large pot with 2 cups water. Puree these ingredients till smooth. Stir in the diced green beans.
• Serve hot and sprinkle 1/4 teaspoon Hingvashtak each serving.

Make 6 servings

Excellent for Vata 💨 Pitta 🔥

May be slightly Kapha 💦 provoking so I would recommend serving on top of or with a side of salad greens.

For more information about Ayurveda, Healthy Living, Yoga, Meditation or Reiki visit HealthierVibrations.com

Dr. Christie Smirl has over 25 years of medical experience. She completed a Doctorate of Ayurvedic Medicine from American University of Complimentary Medicine as well as Nurse Practitioner and Master of Science from Loma Linda University. Dr. Christie is also an E-RYT 500 Yoga Teacher Trainer YACEP, Reiki Master/Teacher, Tantric Energy Healer and Musician.