Purple Sweet Potato Coconut Soup for the Third Eye Chakra

This Ayurvedic soup recipe, from Sahara Rose Ketabi's new cookbook, Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook, will bring your Ajna (Third Eye) Chakra into balance with ingredients and hues that relate to each of the seven major energy centers.

Purple Sweet Potato Coconut Soup for the Ajna (Third Eye) Chakra
Kelley Schuyler

When our chakras are imbalanced, we may experience “dis-ease” in that area of the body, plus related psychosomatic symptoms such as hip problems, hormonal imbalances, digestive issues, heart conditions, mucus, headaches, or brain fog. Thanks to ingredients such as grounding root vegetables, sultry cinnamon, empowering turmeric, heart-expanding leafy greens, nutrient-dense spirulina, and enlightening beets, these soups are delicious plant medicine.

See also Eat Like a Yogi: A Yoga Diet Based in Ayurvedic Principles


  • 1 tsp coconut oil

    ½ medium yellow onion or fennel bulb, chopped

    fresh ginger root (1/2-inch piece), thinly sliced

    1 cup full-fat coconut milk

    1 cup vegetable broth

    2 small purple sweet potatoes, baked

    1 tbsp lemon juice

    ¼ tsp sea salt

    1 tsp toasted sesame oil, to garnish


  1. In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and ginger, and sauté, stirring occasionally, 5 minutes or until tender.
  2. Whisk in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer, 5 minutes.
  3. Scoop sweet potato flesh from skins and cut into ½-inch chunks. Add to the pot, and cook for 5 minutes.
  4. Blend to a smooth purée using an immersion blender, or let cool and purée in batches with a regular blender.
  5. Stir in lemon juice, and season with salt. Serve topped with a drizzle of toasted sesame oil.

See also 3 Ayurvedic Recipes to Boost Energy and Brain Power

Nutrition Information

  • Serving Size 4