Ingredients:
2 tablespoons extra-virgin cannabis infused olive oil
1 teaspoon cannabis infused canola oil
1/2 cup chopped white onion
4 cups chopped carrots
4 cups vegetable broth
1 cup orange juice
1 tablespoon, plus extra to taste, finely grated fresh peeled ginger
1 tablespoon lemon juice
14-ounce can coconut milk
Freshly ground black pepper, to taste
Directions
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, Cannabis oil, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 30 minutes. Remove from the heat. Puree with immersion blender, food processor, or high-powered blender until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls or mugs and serve. Makes about 4 servings. Add a teaspoon of blood-warming red or yellow curry paste if you like.
