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Roasty Toasty Carrot Soup

Although I know how good carrots are for me, I have to admit I don’t love them on their own. But I do love this soup – it is rich and creamy with the right amount of flavor. This is a great autumn meal or a warm-me-up winter snack.


  •     1 cup vegetable stock
  •     ½ cup quinoa
  •     2 tablespoon olive oil
  •     8 large carrots, peeled and chopped into 1 inch pieces
  •     1 cup sweet onion, chopped into 1 inch pieces
  •     ¼ cup celery, cut into 1 inch pieces
  •     1 teaspoon ground cinnamon
  •     ¼ teaspoon rock salt
  •     1 cup vegetable stock
  •     ¼ cup hemp seeds
  •     ⅛ teaspoon ground black pepper


  1. Preheat oven to 375F.
  2. In a small pot, add vegetable stock, quinoa and rock salt. Cover and place on high heat.  Once it comes to a boil, turn to low heat and let cook covered for 20 minutes.
  3. Remove from heat and let sit 5-10 minutes covered.
  4. While quinoa is cooking, in a small roasting pan, smear oil on bottom of pan and then toss together carrots, onion, celery and cinnamon. Roast in oven for 25-30 minutes until veggies are tender with fork.
  5. Place roasted vegetables, cooked Quinoa, 1 cup stock, Hemp and pepper in a food processor and blend until smooth. Add more stock if it needs to be thinned. Reheat and serve.
  6. Serves 4.
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