Spiced carrot bisque with hemp seed powder recipe

It’s snowing for the first time this winter in London and it’s so beautiful; a perfect pre-Christmas day for a bowl of something warm and spicy. Today, we are making a light and creamy soup full of goodness that can put you into a cosy mood and get your body ready for a cold winter day. 

Spiced Carrot Bisque is one of our favourite winter recipes. Carrots make it gently sweet and earthy, while ginger gives it a divine touch of warmth. This soup is light and ideal for a comfy Sunday lunch. Our version is plant-based and 100% vegan. So, there is no lobster or crab involved, but it does slightly remind us of the typical bisque texture.

To make this delicious recipe, you will only need five or six ingredients and a few spices. Preparing the bisque is also really easy and you’ll enjoy its warmth and flavour in a heartbeat.

hemp powder

The four main ingredients are carrots, chilli, parsnip and ginger. But to make it creamy and a bit thicker we used raw hemp seed powder and a touch of coconut milk. 

Not only does hemp seed powder give this soup a more sophisticated taste, it also boosts the bisque with nutrients and necessary fat. So, you won’t even need to use the oil. Raw hemp seed powder (not to be confused with hemp protein powder, which is usually processed to extract the protein) is rich in omega-3 and omega-6 unsaturated fatty acids, protein and dietary fibre. 

Hemp seed powder is also a source of vitamin D (41μg per 100g), associated with a bunch of health benefits ranging from bone and immune health to brain function. It’s one of those nutrients that we need to pay to some extra attention in winter.      

Vitamin D is unique among other vitamins because our body can naturally produce a lot of it on its own rather than getting it from various food sources. Our body makes vitamin D by converting sunshine into chemicals. Direct exposure to the sun is the best way for our body to absorb vitamin D, but when there is not enough sunshine, foods such as maitake or portobello mushrooms grown outdoors and raw hemp seed powder are a good alternative. 


This soup recipe is very easy to make, nourishing and extremely satisfying, especially with a fresh slice of sourdough bread. We bet you’ll make it over and over again!

Serves 4, prepares in 25 mins.

100% plant-based, vegan, gluten-free



  • ¼ stalk of leek
  • 1 stick celery
  • 2 small parsnips
  • ¼ fennel bulb
  • 5g of ginger, grated
  • 4 medium carrots
  • ½ cup full fat coconut milk
  • Salt, chilli and black pepper to taste
  • 1 ½ tsp Erbology Hemp Seed Powder

How to:

  1. Wash the veggies and cut them into medium pieces.
  2. Bring six to seven cups of water to a boil and toss all the veggies in.
  3. Cover with a lid and let to simmer, around 10-15 mins.
  4. Once the veggies are cooked, strain and save around 2-3 cups of stock. 
  5. Place all the veggies in the blender and blend well for a few minutes.
  6. Add the spices, hemp seed powder and coconut milk and blend again. 
  7. Add more salt and chilli as needed. Enjoy!
hemp protein