Introducing the summer soup that will leave you wanting to lick the bowl: this Golden Summer Soup is the perfect blend of fresh, flavorful, and comforting. The coconut oil provides a warm and smooth mouthfeel while the cashews make it super creamy and the chopped potatoes are perfectly satiating. Unlike some soups, this one contains a solid amount of protein because of the hemp seeds.
2 T. coconut oil or extra virgin olive oil
1/2 white onion, chopped
1 tsp. sea salt
2 cloves garlic, chopped
2 red bell peppers, chopped
5 carrots, peeled and chopped
1 sweet potatoes, peeled and diced
32 oz. organic vegetable broth
½ tsp. Herbamare or sea salt
Cashews to make it creamy
Heat olive or coconut oil in soup pot over medium heat, add chopped onions and garlic with sea salt. Sweat onions until translucent, stir often to prevent garlic from burning. Add bell peppers and sauté for 5 minutes, add carrots and sauté for additional 5 minutes, stirring often.
Add Herbamare or seat salt seasonings and vegetable broth stir and bring to a simmer until carrots and potatoes are fork tender. Add to blender with hemp seeds and blend until very smooth and creamy texture.