Creamy Carrot Raisin Soup
Servings 4
Ingredients
- 10 large carrots washed and cut into chunks
- 1 cup raw hulled sunflower seeds (soaked for 5 hours)
- 1/2 cup raisins washed
- 1 tbsp 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.
Notes
In terms of carrots, I buy local and organic and don’t peel them. The skins are thin and filled with nutrients so no need to waste them. If you choose to keep the peel, just scrub well.