Carrot soup, drizzled with a quick herb and hemp oil is one of my favourite immune boosting winter warmers! It is now, when the weather in Cape Town becomes unpredictable and changes a lot, that we are most vulnerable to winter illnesses. Now is the time to nourish and strengthen our bodies with healthy food such as soups, which is an easy way to boost up our immune system. You should of course always try and use fresh ingredients to prepare a stock for your soup. There are however excellent natural alternatives available to use if you don’t have the time. As long as your main ingredients are fresh and packed with nutrients, it’s totally fine to use a natural vegetable stock for your soup such as vegetable stock from Nature’s Choice, which is free of any preservatives or chemical additives and simply consists of dehydrated natural ingredients.
Organic hemp seed oil is a powerful immune booster, packed with healthy Omega-3 and Omega-6 fatty acids, which support immunity, intestinal flora and nervous system.
Hemp seed oil has a naturally strong herbaceous flavour on its own. If you have a spoon full, eyes closed and had to guess the color, you’d most probably choose dark green. I advise you to balance this flavour out by adding olive oil, fresh lemon juice and fresh herbs. Blend it all up and use as a herby drizzle over your carrot soup.
Note! Hemp oil should not be heated, and must be stored in the fridge once opened. I love using it in pestos, drizzles, dressings or raw chili sauces and dips.
- 1 bunch organic carrots from Tyisa Nabanye
- 1 bunch spring onions
- 1 bunch basil
- 1 bunch organic parsley
- 3 garlic cloves
- 1,5 tbsp Nature’s Choice Vegetable Stock
- 1 tbsp Turmeric from Atlas Trading
- 1 tsp ground Jerra/Cumin
- 1 bunch of celery green
- 1,5 tbsp Crede Organic Coconut Oil
- 1 cup of coconut milk
- sea salt to taste
- 1/4 tsp black pepper
1. Wash and peel carrots and spring onions, place in an oven dish, add garlic, then coat everything with coconut oil
2. Roast by 180 degrees until carrots are almost cooked through, but not fully cooked; garlic has to be soft inside; spring onions start to brown
3. Take veg out of the oven and simmer further in a pot with 2 cups of water, natural vegetable stock and celery green for a couple of minutes until the carrots are soft
4. Add spices, salt, pepper and coconut milk and blend content until smooth
5. Put everything back onto the stove and simmer further for 5 minutes. Add more water or coconut milk if necessary
Wash basil and parsley and blend with lemon juice and 5 tbsp of Crede Virgin Organic Olive Oil and 5 tbsp of Crede Organic Hemp Seed Oil in a kitchen mixer or with a hand blender. Sea salt to taste.