Creamy Soothing Carrot Raisin Soup
Servings 4
Ingredients
- 10 large carrots pealed and cut into chunks
- 1 cup raw hulled sunflower seeds (soaked for 5 hours)
- 1/2 cup raisins washed
- 1 tbs coconut oil
- 1 tsp cinnamon
- 1 tsp turmeric
- salt to taste
- 1 inch chunk fresh ginger peeled
- 1/2 lemon juice only
Instructions
- In a large pot melt coconut oil.
- Add chop carrots and saute for 5 min, make sure you stir it frequently to avoid burning.
- Strain the sunflower seeds, wash them well and add them to the pot. Also add cinnamon and turmeric, let simmer for another 3-5 min. (add bit of water if too dry)
- Cover with water, add raisins and salt and bring to a boil.
- Cook until carrots and sunflower seeds are tender. Turn heat off and add ginger and lemon juice to the pot.
- Next, transfer soup to a blender or food processor (do it in batches if your blender isn’t big enough to handle all of this at once).
- Blend until smooth and serve.