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!