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