Purple Sweet Potato Soup – Longevity Recipe

Deep purple, velvety smooth and full of fiber (which most women aren’t getting enough of), you’ll love this nourishing Purple Sweet Potato Soup.

The two ingredients that truly set this soup apart are purple sweet potatoes and beets 🍠🫜 Together, these vibrant root vegetables create a naturally rich purple color while delivering a powerful dose of antioxidants and phytonutrients.

Why Purple Sweet Potatoes?

Purple sweet potatoes are not like regular yams. The Okinawan purple sweet potato is less sweet and significantly higher in polyphenols than the orange sweet potatoes.

Unlike orange sweet potatoes, the purple variety is rich in vitamins and anthocyanins, the same antioxidant compounds found in blueberries and blackberries.

Purple sweet potatoes are traditionally consumed in Okinawa, the Japanese ‘Blue Zone’ with one of the world’s longest-living populations.

This variety provides slow-release energy, supports gut and blood sugar balance, and offers a uniquely earthy flavor that works beautifully in both savoury and sweet dishes.

You might not always find them in a regular grocery store, but they are usually in fruit & veg shops or Asian grocery stores.

Why You’ll Love This Recipe

Nourishing and grounding – The combination of purple sweet potato, lentils, warming spices, and healthy fats makes this soup so satisfying – perfect for cooler days or when you need real ‘healthy’ comfort food.

Packed with antioxidants – Between the Okinawan purple sweet potatoes and beets, this recipe packs a powerful punch of antioxidants called anthocyanins, and polyphenols, while still tasting rich and creamy.

Simple, flexible, and batch-friendly – One pot, simple ingredients, and easy swaps mean this soup fits busy weeks. It reheats well, and works for a plant-based, dairy-free, gluten-free, and family-friendly dish.

Here’s What You Need

• Purple (Okinawa) sweet potatoes 
• Beets 
• Split red lentils 
• Coconut milk
• Garlic cloves
• Fresh ginger 
• Coconut oil (or olive oil or ghee)
• Garam masala spice mix (or other spices you prefer)
• Parsley, lemon and salt to taste

How to Make Purple Sweet Potato Soup – Step by Step

Step 1: In a large pot, gently sautee the garlic, ginger and spices in oil and stir.

Step 2: Next, peel and chop the sweet potatoes and beets and add them to the pot. Then, add the lentils along with water, bring to a boil then reduce to simmer on a medium heat for about 30 minutes.

Step 3: Blend with an immersion blender (or allow cool and transfer soup to food processor) along with tin of coconut milk to find a smooth texture. Serve in your favorite bowl with a little parsley and lemon juice (and salt to taste). Enjoy!

If You Love This Recipe, Try These Too!

• Kitchari – Ayurveda’s Superfood!
• Easy Roasted Red Pepper Tomato Soup
• Creamy Carrot & Ginger Soup
• Slow Cooker Bone Broth

Are You Going to Make This Purple Sweet Potato Soup?

If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!

Also, make sure to follow @ayurvedawithrebecca Instagram &  Pinterest for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!