Updated: Oct 7, 2020
This is the perfect soup if you are craving something light and healthy. Using non-GMO locally grown fresh carrots will give your soups a mega boost in freshness & in flavor. Bursting with some essential nutrients your body needs like vitamins A, K, C, B, E and cannabinoids, fiber, potassium, and folate, your body will thank you for medicating yourself!
Prep Time: 5 mins
Cook Time: 25 mins
2 tablespoons concentrate infused cannaoil
1 onion, diced
2 garlic cloves, minced
3 carrots, chopped
2 red peppers, chopped
1/4 cup parsley, chopped
2-1/2 cups vegetable broth
salt & pepper to taste
splash of balsamic vinegar before serving
1 cup vegan chickpea croutons
In a medium pot, warm the concentrate infused oil.
Add the onion and garlic. Sauté for 4 minutes or until onions are translucent.
Add carrots, red peppers, parsley, vegetable broth, salt, and pepper.
Bring to a boil, then turn the heat down to medium-low.
Simmer for about 25 minutes or until the vegetables are soft.
Puree the soup.
Serve with a drizzle of balsamic dressing.
Using a blender will cause your soup to be smooth and creamy, while an immersion blender will allow for a less smooth soup, leaving tiny bits of food.
Vegetables chopped smaller will cook in 20 minutes, the larger cuts will need longer to cook. Cook longer if needed.
When dosing it is strongly suggested that you start off a small dosage. Use this test dose to decide if you should ingest more or less.
Refrigerate for up to 3 days, freeze for up to 3 months.
Cannaoil can be used in place of the shatter infused oil for more bold cannabis flavor. Concentrate-infused cannaoil have a more subtle cannabis flavor if any at all when compared to cannaoil infused with flower.