I love soup. It's not only because I have a lot of Vata in me. Soups are just amazing. Plus, I love making soups. I love that Ayurveda tells me that during Vata season the best thing for everyone to indulge in are more grounding foods/tastes... SOUP! Below are my two absolute favorite soup recipes that I discovered years ago and have added my own magic to make it my own...

Sweet Potato Chili
serves 4 but I like to double the recipe to have it for a few days for two folx:

1-2 Tbsp extra virgin olive oil
1 medium sweet potato, peeled/diced into large cubes
1 12oz. can cooked red kidney beans, drained/rinsed
1 12oz. can cooked lentils, drained/rinsed
1 6oz. can tomato paste, organic
2 Tbsp chili powder
3 cups vegetable broth
1 red onion, diced
1 red bell pepper, diced
salt + pepper to taste
1 bay leaf
Garnish: sour cream, fresh chopped cilantro, shredded parmesan cheese and avocado & whole wheat bread on the side

1. Prep your ingredients: peel and dice your sweet potato. Dice your onion and pepper. Rinse your lentils and beans.
2. In a large pot, over high heat, add the olive oil. When hot, add in onion and peppers. Saute for a few minutes until onions become translucent.
3. Add in the sweet potato, bay leaf and veggie broth. Cover with lid and bring to a boil. Reduce heat to medium and simmer uncovered until broth is absorbed and sweet potatoes are tender.
4. Once sweet potatoes are cooked, add in the lentils, beans, chili powder and tomato paste. Simmer, uncovered, over medium until the flavors all melt together and the chili thickens. Reduce to lowest heat setting and allow to simmer until ready to serve. 
5. Taste test and add salt and pepper to taste. 
6. Garnish & Tada - you've got some bomb chili, perfect for Vata season.

you can find the original recipe here 

Smoky black bean and roasted tomato soup
serves 4 but I like to double the recipe to have it for a few days for two folx:

For the salsa:
1 red onion, very finely chopped
1 tablespoon sunflower oil
1/2 cup corn kernels
1 red chili, deseeded and finely chopped
a squeeze of lime
1 small bunch cilantro, leaves only

For the soup:
1 tablespoon sunflower oil
2 red onions, chopped
3 garlic cloves, finely chopped
2 teaspoons chipotle pepper paste
1 teaspoon fresh or dried oregano
1 tablespoon cumin seeds
12 roasted tomato halves
4 cups cooked black beans
3 cups vegetable stock
a squeeze of lime
sour cream, to serve
avocado, to serve
rustic bread, to serve

Start with the salsa. Cook the red onion in the sunflower oil for 5 minutes until soft and beginning to color. Turn up the heat and add the corn and chili, stirring until the corn until the corn is toasted at the edges. Remove from the heat, season with salt and pepper, and add a squeeze of lime.

To make the soup, heat the oil in a large saucepan, add the onions, and sauté slowly until translucent but not colored. Add the garlic, chipotle pepper or paste, oregano, and cumin seeds. Continue to cook for a further 5 minutes until the cumin is fragrant.

Add the roasted tomato halves, cooked beans and vegetable stock, and bring to a boil. Simmer for 30 minutes. Season with salt, pepper, and lime juice, then liquidize in a blender until smooth. Check the seasoning and adjust if needed.

Stir the cilantro into the salsa.

Ladle the soup into warmed bowls and top with a spoonful of sour cream, salsa and avocado. Enjoy with some bread!