ūüćõ Sweet Potato Curry Soup With Mango

15 minutes prep / 30 minutes cook

Ayurvedic Sweet Potato Curry with Mango

Adding a little sweetness and spice to your Ayurvedic meal time

Our recipe for Mango Sweet Potato Ayurvedic Curry is one of the most delicious meals we‚Äôve tested. When we were first talking about the recipe it sounded great, but then Kim had a thought mid-prep‚Ķ ‚ÄúWhat if we added a tablespoon of our Golden Milk Turmeric Latte Mix to it to help balance the curry paste?‚ÄĚ She did just that, and at first taste, our eyes widened and we were speechless! The level and depth of flavor was indescribable. When cooking the recipe in our kitchen here at Farmtrue, we all kept going over the stove, smelling the pot, and just reveling in the decadent smell. We wish we could bottle it up for you to experience. We love incorporating warming curry dishes during the late winter/early spring months to help balance the qualities of the season and rekindle the digestive fire.

sweet potato curry soup

Mangos are an Ayurvedic Energy Booster

While of course flavor is of the utmost importance when preparing a meal, the ingredients and how they can nourish and benefit your body is just as important. Mangos are known as the ‚ÄúKing of Fruits‚ÄĚ that have a luscious and sweet flavor that can be balancing for all three doshas (what dosha are you?). Acting as a natural energizer, mangos are also rich in antioxidants like beta carotene and vitamin C. Mangos aid in building a strong immune system, elimination of waste, and prevention of constipation. Mangos are also high in iron which not only helps with anemia but stimulates blood purification and liver support. But it is how these mangos cook down and uniquely flavor the broth that has us a believer!

Sweet Potatoes in Ayurvedic Curry

Sweet potatoes are pacifying and satiating to Kapha. They tend to feel lighter in the stomach versus other ‚Äėcomfort foods‚Äô which can often feel heavy and slow down your body‚Äôs systems. Sweet potatoes contain ample amounts of fiber which encourages strong elimination and keeping a smooth-running digestive system. Despite being called ‚Äėsweet‚Äô, the vegetable can actually help to stabilize blood sugar levels. Sweet potatoes are especially beneficial during this time year as we start thinking about the spring to help restore the proper functionality to our bodies. They help to strengthen the liver, make your stomach feel satisfied, full of balanced nutrition, supportive of your heart, circulation, and eyes.

Elevate the flavors

We’ve made curries before with curry powder, but tried this paste as the recommendation of our friends at Fiddleheads Food Co-op and haven’t looked back! Using a curry paste adds layers of flavor from the added ingredients and oils that don’t require much additional seasoning. The paste includes chili peppers which help stimulate the digestive and circulatory systems as well as fight off colds and congestion. Not only is the Golden Milk Turmeric Latte mix an added boost of flavor, but also of immune system building ingredients.

You don’t have to have fancy ingredients or techniques nor a ton of time to make this nourishing, warming, balanced, and healthy dish for your family. Show us your version of this delicious sweet potato mango curry by tagging us at @Farmtrue!


15 minutes prep / 30 minutes cook
ūüćõ Sweet Potato Curry Soup With Mango
  • 2 tablespoons of Farmtrue Organic Grass Fed Ghee, Traditional
  • 1 large bunch of scallions, chopped (If your scallions are on the smaller side, use 2 bunches)
  • 1 teaspoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 large carrots, sliced
  • 2 large sweet potatoes, peeled and cut into cubes
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon Maesri Thai Red Curry Paste
  • 1 tablespoon Farmtrue ‚ÄúGolden Milk‚ÄĚ Turmeric Superfuel Latte
  • 2 cups vegetable broth
  • 2 14 ounce can of light coconut milk
  • ¬ľ teaspoon sea salt
  • 2 ripe mangos, cut and diced
  • 1 can chickpeas, rinsed
  • 1 medium lime, juiced
  • 1 head of broccoli, chopped
  • 2 cups bok choy, chopped
  • 2 tablespoons cilantro, chopped
  • 1 jalape√Īo pepper, sliced (*optional)

Heat a large cast-iron or metal skillet with a high rim over medium heat. Once hot, add ghee, scallions, ginger, and garlic. Add a pinch of sea salt and saut√© for 2-3 minutes, stirring frequently. Add carrots, sweet potato, peppers, red curry paste, ‚Äúgolden milk‚ÄĚ latte mix, and stir. Cook for 2-5 minutes more. Add vegetable broth, coconut milk, and sea salt. Bring to a simmer over medium heat. Once simmering, add the mangos and chickpeas; reduce heat slightly. You want a simmer, not a boil, which should be around low to medium-low heat depending on your cooktop. Cook for 10-15 minutes, stirring occasionally, to soften the sweet potatoes and carrots. After they are softened, add the lime juice. Once the broth is well seasoned and the peppers are softened, add the broccoli and bok choy. Simmer for 5 minutes more over low to medium-low heat. Add chopped cilantro. Serve over rice with additional cilantro for garnish and sliced jalape√Īo if desired.