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Velvety Carrot Soup

Carrot soup with raisins and sunflower seeds

A lovely, velvety carrot soup to nourish and ground your body, mind and spirit.



4 whole, large carrots (do not use baby carrots)

3 tsp coconut oil or ghee

2 Tbs raisins (golden are best)

1/4 tsp mineral/sea salt (added after cooking)

1/4 c sunflower seeds

Sprinkle of cinnamon and cardamom

Optional: add ¼ cup of organic shredded coconut


Chops carrots into small pieces. Add all ingredients to a pot and cover with water*. Bring to a boil, cover and cook until carrots and sesame seeds are tender. Puree all ingredients in a blender.

*You’ll need to adjust the amount of water added during the cooking process so it matches your desired “soupy-ness” of the finished product. (Don’t add water after it’s cooked or your soup will have less flavor and seem watery versus hardy.)

Garnish with a sprinkle of sunflower seeds.  Of course, eat it with a slice of warmed whole grain bread with ghee!

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