• 1 hour 20 mins.
  • 8
Image for Purple Sweet Potato Soup


  • 2 purple sweet potatoes, peeled and chopped
  • 1 head (purple) cauliflower, chopped
  • 2 tbsp. olive oil
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 1 tbsp. olive oil
  • 2 (purple) carrots, peeled and chopped
  • 1 purple/red onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth or vegetable broth
  • 4 leaves sage
  • 1 tsp. sea salt
  • ½ cup Manitoba Harvest Chipotle, Onion & Garlic Hemp Heart Toppers
  • 1 tbsp. Manitoba Harvest Hemp Oil
  • 4 tbsp. yogurt (we used cashew)


  1. Preheat oven to 400°F
  2. Chop sweet potatoes and cauliflower to roughly the same size and place on a baking sheet. Toss with olive oil, sea salt and pepper.
  3. Roast for 30-40 minutes, stirring only once, until lightly caramelized and fork tender.
  4. Meanwhile, in a large pot over medium-high heat, add olive oil, carrot, onion and garlic and sauté about 8 minutes, stirring regularly, until caramelized and fragrant.
  5. Add roasted vegetable, broth, thyme and sea salt then simmer for 10 minutes.
  6. Remove all or half of sage and blend mixture (can be done in batches) until smooth. Season with salt and pepper and thin out with more broth if needed.
  7. Serve hot topped with 1 tablespoon Manitoba Harvest Chipotle, Onion & Garlic Hemp Heart ToppersManitoba Harvest Hemp Oil and yogurt!