Every single day of winter, I am happy if I have a big, warm bowl of comforting soup. And this Creamy Carrot & Sweet Potato Soup? It’s a hug in a bowl! Not only is it incredibly delicious, but it’s also gluten-free, dairy-free, and packed with wholesome ingredients to nourish your body from the inside out.
This recipe is proof that healthy eating doesn’t mean sacrificing flavour. It’s creamy, naturally sweet, and loaded with nutrients—plus, thanks to the addition of Hemp Hearts, it’s got an extra boost of plant-based protein and omega-3s. Let’s talk about the superstars in this soup!
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Why You’ll Love This Soup
Root Veggie Goodness – Carrots and sweet potatoes are not just there for their gorgeous colour. They’re packed with beta-carotene, which your body converts into vitamin A, supporting glowing skin, a strong immune system, and eye health.
Hemp Hearts Magic – These tiny-but-mighty seeds are a complete plant-based protein, loaded with healthy fats (hello, omega-3s!) and fibre to keep you feeling satisfied. Plus, they create the dreamiest, velvety texture when blended into soup! I love Manitoba Harvest hemp, it’s my faves!
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Coconut Milk Creaminess – Instead of dairy, we’re using full-fat coconut milk for that rich, silky texture. Coconut milk is also a great source of healthy fats that support brain health and energy levels.
Warming Spices – A touch of turmeric and fresh ginger adds anti-inflammatory benefits, while Italian herbs bring a comforting depth of flavor.
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Creamy Carrot & Sweet Potato Soup
PrintIngredients
- 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 chopped
- 4-6 cups vegetable broth (or chicken broth)
- 1 tbsp dried Italian herbs
- 1/2 tsp turmeric
- 1 tsp fresh ginger root, grated
- 1-2 cans full-fat coconut milk
- 1/2 cup hemp hearts
- Salt and pepper, to taste
- Fresh parsley or arugula for garnish
- 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. Add seasoning including herbs, turmeric and ginger. 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 desired texture.. 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 arugula and a sprinkle of extra hemp hearts for texture.
No notes available.
The Perfect Cozy Meal
This soup is not only nourishing and satisfying, but it also makes amazing leftovers—hello, meal prep win! Pair it with a slice of your favorite gluten-free bread or a side salad , and you’ve got the ultimate cozy meal.
Save this recipe for your next chilly day and tag a friend who needs a bowl of nourishment!
Joy xo