Sweet Potato Soup -Copyright The Simple Green


A creamy and savory blend of sweet potatoes and red lentils and the nutrition of hemp hearts. This soup blend has a slight sweetness to it rounded out with notes of garlic, ginger and cider vinegar. Makes a great side or full meal for those chilly days!

Course Main Course
Keyword hemp, red lentil, sweet potato
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8


  • 2 tbsp olive oil
  • 2 medium sweet potatoes diced (550g)
  • 1 small white onion chopped (~ 100g)
  • 2 cloves garlic minced
  • 1 tbsp diced ginger root
  • 1/2 tsp ground turmeric
  • 1 bay leaf
  • 1 cup red lentils rinsed
  • 1 cup crushed tomatoes
  • 5 cups filtered water
  • 1/3 cup hemp hearts
  • 1 cup unsweetened almond milk
  • 2 tbsp apple cider vinegar
  • salt & pepper to taste


  1. In a large soup pot, heat the olive oil. Add the diced onions, garlic and ginger and cook until slightly browned and fragrant (about 3-5 minutes). Add the diced sweet potatoes, turmeric, crushed tomatoes, red lentils, salt & pepper and bay leaf and stir to combine. Add in the filtered water and stir to combine.
  2. Increase the temperature to high and bring the soup to a boil. Reduce heat and let the soup simmer for 25-30 minutes or until the sweet potatoes and lentils are fully cooked.
  3. Remove the pot from heat and carefully remove the bay leaf. Using an immersion blender, puree the soup until it is smooth and even. Add in the almond milk, hemp hearts and apple cider vinegar and blend until smooth. Season with salt and pepper to taste.

  4. Serve with a sprinkle of hemp hearts for garnish and fresh cracked pepper.

Recipe Notes

This soup will keep well covered in the fridge for several days. If you prefer to omit the hemp hearts, the soup will still be good.