Shatter Infused Vegan Carrot Soup Recipe

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

Serves 4

Ingredients:

• 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

Directions:

1. In a medium pot, warm the concentrate infused oil.  

2. Add the onion and garlic. Sauté for 4 minutes or until onions are translucent.

3. Add carrots, red peppers, parsley, vegetable broth, salt, and pepper.

4. Bring to a boil, then turn the heat down to medium-low.

5. Simmer for about 25 minutes or until the vegetables are soft.

6. Puree the soup.

7. Serve with a drizzle of balsamic dressing.

Recipe Notes:

• 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.