Harvest Veggie Velvet Soup (extremely veggie- & fruit-rich!) (Vegan, GF, Yeast-Free, Natural)

Kelly
Oct 26, 2024
5 min read

Soup du jour! The soup of the day: harvest veggie velvet soup AKA carrot sweet potato beet bisque! It's quite yummy, the perfect fall-time soup that will satiate and warm your very being. Plus, it features 7+ fruits & vegetables and is SOOOO creamy (hence the name "velvet" soup). Delight in the vegan, gluten-free hardiness. More DD Soup recipes are coming too, because it's SOUP SEASON, BABY! Enjoy this one :)

Jump to Recipe

Keeping this post short because I just got back from vacation/holiday to Portugal, and the people need more Dimpled Date recipes. But I also tried so many new foods and desserts there, and I can't wait to recreate some of the dishes and post recipes here!! Stay tuned for vegan/GF/refined sugar free Portuguese desserts on The Dimpled Date soon...

...and at local farmers' markets!! I'm officially going to be at the Pennington Farmers Market every Saturday from November 2nd-November 23rd! And I'll also be at the Vegan in NJ Monthly Market on November 3rd selling everything from cakes to cookies to granolas to breads to jams to truffles and more! Also, check the next DD Fruity Newsletter for some stories about my culinary travels to Portugal and my gastronomic introduction to the country known for port wine, pastel de nata, sourdough, & honey. And their fruit scene is good too 👀 Now that I've been there, I have to go back again, especially for the food.

And also so I can spend a whole day roaming around Livraria Lelo in a fantasy dress and buy/read more books (once my first novel is published)! I could've stayed in that bookstore all day, even though there were a lot of people and I'm extremely introverted... looks like a gastro-literary Portugal trip is in my future!!!

But I digress. In other news: The Dimpled Date is now an LLC and subscriptions have launched !! It's official. Now you can have access to exclusive recipes, the blog, farmers market + cookbook discounts, priority cake preorders for local customers, and loads of more amazing products and content for a small monthly fee! There are three tiers of subscriptions to choose from, each with their own benefits.

And now you can preorder your Dimpled Date favorites for the next pop-up/farmers market or delivery on my new online shop! So, the sweetness continues..

Anyway: this soup is vegan, gluten-free, and yeast-free and is loaded with fresh vegetables and fruits. This is a hearty, warming, filling soup that you won't need to go back for seconds for (even though it tastes good enough to do that). It's a nourishing soup that will keep you satiated.

But if you do want to serve something with it, I recommend a protein like roasted chickpeas, cooked lentils, or baked tofu. Alternately, you can serve this soup with a small piece of cornbread (and keep posted for a new Dimpled Date cornbread recipe coming soon!).

This velvet soup is the creamiest and the dreamiest with a delicious herby, savory, sweet potato + beet-forward flavor and a gorgeous orange color. And it's packed with all the nutrients you need when the colder weather rolls in. AKA: it's the perfect fall-time soup.

And it's not difficult to make at all, and is comparatively quick compared to other soups. Indulge in the deliciousness... if you dare :)

Substitutions in this Harvest Veggie Velvet Soup

Olive oil

try avocado oil, macadamia oil, or grapeseed oil instead

Beets

fresh, canned, or vacuum sealed all work, just make sure you cook them if they're not purchased cooked. Golden, candy striped, classic red, any color works. Instead of beets, you can try radishes, turnips, or even tomatoes for a more tomato soup-y concoction. If you don't want a TON of veggies in your soup, and you want a less hearty soup, try omitting the beets

Sweet potatoes

orange, purple, or Japanese sweet potatoes, any of them work. You can sub yams or white potatoes if you wish. Ube and arrowroot are suitable substitutes. Instead of sweet potatoes, try additional carrots or beets. Alternatively, if you don't want a TON of veggies in your soup, and you want a less hearty soup, try omitting the sweet potatoes

Carrots

again, purple, orange, white, yellow, black carrots, any of these work. You can even use an equivalent amount of baby carrots if you want. Or try parsnips instead. Alternatively, if you don't want a TON of veggies in your soup, and you want a less hearty soup, try omitting the carrots

Fresh garlic

you can use fresh garlic cloves, jarred minced garlic, or use garlic powder instead. If you need/want to avoid garlic entirely, replace it with an equivalent amount of white or yellow onion, shallots, scallions/green onions, fresh or dried chives, wild onion or field onion, OR garlic mustard. You may omit the garlic if you must.

Onion

you may use a red onion instead of the white or yellow onion. Or try an equivalent amount of shallots, scallions/green onions, fresh or freeze-dried chives, leeks, OR wild onion/field onion instead. You could also use onion powder instead. You may omit the onions if you must.

Sea salt

any kind of sea salt works, or you can use table salt. I used Himalayan pink sea salt. You can omit the salt if you must.

Black pepper

use green, white, or pink pepper instead. Or you can omit it.

Vegetable broth

you can use homemade or store-bought vegetable broth/stock. Or a single-veggie broth works, such as carrot broth or celery broth, etc. You can try filtered water instead, but I would recommend seasoning the soup extra with more salt + pepper, spices, and veggies. You could even use vegan dashi if you wanted for a more seaweed-y flair to this soup and to add depth of flavor.

Full-fat coconut milk

you can use your unsweetened plain plant milk of choice instead, such as almond milk, oat milk, rice milk, cashew milk, soy milk, pea milk, hemp milk, flax milk, pepita/pumpkin seed milk, quinoa milk, buckwheat milk, sunflower seed milk, sesame milk, peanut milk, chickpea milk, etc. instead. Homemade or store-bought, thin or thick/extra creamy works, but just make sure whatever type of plant milk you choose, it's unsweetened and plain (NOT vanilla or flavored). Also, ofc thin (cartoned) coconut milk works perfectly, too.

Almond butter

This is to add creaminess/savoriness to the soup and also to add some protein, but instead you can use: raw cashew butter, tahini, raw pumpkin seed (pepita) butter, OR soy butter. Alternatively, you can omit the nut/seed butter.

Apple

this is to cut the acidity and add some sweetness/a more autumn-y + complex flavor. You can sub a fresh pear instead, or you can omit this ingredient.

Medjool date

again, this is to cut the acidity and add some sweetness/a more autumn-y + complex flavor, but you can use 1 Tbsp maple syrup, coconut sugar, OR honey instead. Or you can omit the date.

Fresh ginger root

use an equivalent amount of ground ginger instead. Or you could try fresh turmeric root instead! Alternatively, omit the ginger.