Carrot Ginger Soup with Hemp Oil and Honey
1 tbsp olive oil (or any heat-resisting oil)
1 chopped onion
3 cloves of garlic
1 tsp cumin seeds
2 tbsp fresh ginger
5 large carrots
1 potato peeled
6 cups stock
Salt & pepper
2 tbsp honey
2 tbsp hemp oil
Bring potatoes and carrots to boil in stock. Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Chop the onions, ginger and garlic; add them on the pan.
Sauté for about 5 minutes, then transfer everything to the stock pot. Simmer the ingredients together for about 30 minutes. Puree with a blender or a processor and add salt and pepper to taste.
Serve with honey and hemp oil drizzled on top.