Rich and velvety, this Carrot Soup Recipe with Apple gets a luscious creamy kick from a surprise superfood: hemp seeds! If you have our Clean Cuisine book, you already know we are big into hemp seeds. Not only do these itty bitty seeds pack an incredible nutrition punch, they are surprisingly versatile from a culinary standpoint. When pureed with a bit of water in a high-speed blender (such as a Vitamix) or with a handheld stick blender like we do in the Carrot Soup recipe below, hemp seeds lend a lovely rich and milky cream quality. They are delicious in soups, smoothies and baked goods. Along with cashew milk, hemp milk is one of those culinary staples that really make clean eating and going dairy-free a whole lot easier (click HERE to read more about why we are not big on dairy.) Ok, let’s get the Carrot Soup recipe going!Print
- 2 tablespoons extra virgin olive oil 1 tablespoon freshly grated ginger 1 medium-sized onion (chopped 1 1/4 pounds carrots, peeled and chopped 4 cups organic vegetable broth 3 Granny Smith apples, cored and chopped (no need to peel) 1 teaspoon cardamom 2 teaspoons raw honey Juice from 1 whole lime 1/4 cup hemp seeds White pepper, to taste)
- Heat the oil in a large heavy saucepan over medium- heat; add the ginger and sauté 30 seconds. Add the onions and sauté 4-5 minutes, or until soft. Add the carrots, broth, apples, cardamom, honey, and lime juice. Cover, reduce heat and simmer until carrots are tender, about 10 minutes. Add the hemp seeds. Use a handheld stick blender to process the soup until smooth and creamy. Season with white pepper to taste. Serve warm or cold.
What’s for Dinner?
Check out a full month of healthy dinner recipes in our Clean Cuisine e-cookbook!