Best Carrot & Hemp Soup (Gluten-Free, Dairy-Free, Soy-Free)

1. Sauté the Vegetables: In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onions and sauté for 3–4 minutes, until softened. Add the minced garlic and sauté for another minute until fragrant.

2. Cook the Carrots: Add the chopped carrots to the pot and cook for 5 minutes, stirring occasionally.

3. Add Broth & Spices: Pour in the vegetable broth and add the cumin, turmeric, and ground ginger. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the carrots are tender.

4. Blend the Soup: Once the carrots are tender, remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until creamy. Add the hemp seeds to the blended soup and blend again until fully incorporated.

5. Adjust Seasoning: Taste the soup and adjust the seasoning with salt, pepper, and optional lemon juice for a bright finish.

6. Serve: Ladle the soup into bowls, garnish with fresh cilantro or parsley if desired, and serve hot.