Nothing beats the warmth and creaminess of a comforting soup. I love soup all year round! Satisfy your appetite with this rich, nutritious potato soup enhanced with the natural sweet flavor of coconut cream. The cute green leaves on top are called nasturtiums; ever since I discovered them, I’ve been pretty obsessed.


  • 2 purple sweet potato, chopped

  • 2 purple carrots, chopped

  • 1 big red onion, chopped

  • 1/4 cup purple cabbage, chopped

  • 2 garlic cloves

  • 1/2 cup water

  • 1/2 cup coconut milk

  • 1 tsp coconut oil

  • Salt and black pepper to taste


  1. In a saucepan heat coconut oil. Stir in onion and garlic and cook for a few minutes.

  2. Add chopped carrots, sweet potato, and cabbage and cook for 10 more minutes.

  3. Add water, cover, lower heat and cook until the vegetables are soft.

  4. Stir in coconut milk, salt, and black pepper.

  5. Transfer to your blender and mix until very smooth.

  6. Decorate with whipped coconut cream and hemp seeds (I also used nasturtiums because I love them!)