I love farmer’s markets. Not simply because they are the best source of great quality, seasonal ingredients, but also because farmers can always show you ingredients that you haven't seen or tried before. I made this soup after my regular Saturday visit to the Urban Harvest Farmer’s Market in Houston, where I found the cutest white radishes. It was Super Bowl weekend, and I (not a big fan of U.S. football) was in the mood to watch movies and eat soup. I love the contrast of the sweet, creamy texture with the peppery crunch of the radishes.


  • 1 sweet potato, chopped

  • 3 carrots, chopped

  • 1 celery stalk, chopped

  • 1 red onion, chopped

  • 1 garlic, finely minced

  • 1/2 cup water

  • 1/2 cup coconut milk

  • 1 tsp unrefined coconut oil

  • 1 tsp fresh ginger, grated

  • 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 celery and cook for 10 more minutes.

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

  4. Stir in coconut milk, fresh grated ginger, salt, and black pepper.

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

  6. Drizzle some EVOO and decorate with hemp seeds and micro greens (I also used these cute white radishes).