This bright and creamy soup is healthy and delicious addition to a holiday meal it will warm your hands and body as the evening start to get cooler! Cannabis infused soup is great for sick days and consumers who have a hard time eating and chewing.
Honey Pot Carrot Ginger Soup
(5- 10mg Servings)
1 TBSP Unsalted Butter
1 Large White Onion (chopped)
3 Cups Vegetable Broth
1 LB Baby Carrots
1 TBSP Fresh Ginger (grated)
¼ Cup Honey Pot Honey (50 mg)
¼ Cup Sour Cream
Kosher Salt and White Pepper to taste
Fresh Micro Greens or Chives, for garnish
In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes. Add sour cream and Honey Pot. Using an immersion blender (or in batches in a regular blender), carefully blend until smooth.
Bring soup back to a boil, add salt and pepper to your taste. Ladle into 5 bowls and garnish with a little more sour cream and fresh chives if desired.