Creamy Carrot + Sweet Potato Soup
Ingredients:
- 2 tbsp avocado oil or olive oil
- 1 onion, chopped
- 1-2 cloves garlic, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1 large sweet potato, peeled and diced
- 4-6 cups vegetable broth (or chicken broth)
- 1-2 cans full-fat coconut milk
- 1/2 cup hemphearts
- 1 tbsp dried Italian herbs
- 1/2 tsp turmeric
- Salt and pepper, to taste
- Fresh parsley or chives for garnish
Directions:
- Sauté Veggies: In a large pot, heat oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the sweet potato and broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until all vegetables are tender.
- Option: Use an immersion blender to puree the soup until creamy. If you prefer a chunkier texture like I do, blend half and leave the rest as is.
- Stir in Hemp Hearts: Mix in the hemp hearts and coconut milk (or cream). Let the soup warm through for another 5 minutes. Adjust salt and pepper to taste.
- Garnish with fresh parsley or chives and a sprinkle of extra hemp hearts for texture.
Enjoy!
