Ingredients

• 2 tbsp avocado oil or olive oil Ingredients
• 1 onion, chopped Ingredients
• 1-2 cloves garlic, chopped Ingredients
• 4 carrots, chopped Ingredients
• 4 celery stalks, chopped Ingredients
• 1 large sweet potato, peeled and chopped Ingredients
• 4-6 cups vegetable broth (or chicken broth) Ingredients
• 1 tbsp dried Italian herbs Ingredients
• 1/2 tsp turmeric Ingredients
• 1 tsp fresh ginger root, grated Ingredients
• 1-2 cans full-fat coconut milk Ingredients
• 1/2 cup hemp hearts Ingredients
• Salt and pepper, to taste Ingredients
• Fresh parsley or arugula for garnish Ingredients

Instructions

1. Sauté Veggies: In a large pot, heat oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
2. 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.
3. 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.
4. 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.
5. Garnish with fresh parsley or arugula and a sprinkle of extra hemp hearts for texture.