Mom’s Famous Carrot Soup with kaffir lime and ginger infused cannabis coconut oil

via Sarah Houghton | @sullyinthesun

FOR MY WEDDING SHOWER, my mom prepared a scrapbook with old recipes from family and friends. She has hundreds of recipes in her rolodex and just as many cookbooks on her shelves, but she hand selected the ones most important to pass down to the next generation. This carrot soup, in particular, is so good that my mom convinced the head chef at the Grand Del Mar to add it to his menu for my sister's wedding. Now, I make it in my kitchen using the Vitamix she gave to me along with the recipe scrapbook.” 

- Sarah Houghton



Kaffir Lime and Ginger infused coconut oil

8 ounces coconut oil in liquid form
2 tablespoons of kaffir lime leaves
1 tablespoon crushed ginger
1-2 grams of cannabis


Kaffir Lime and Ginger Infused Carrot Soup

2 tablespoons coconut oil
¾ cups finely chopped onions
3 cups finely chopped or grated carrots
1 quart chicken (or vegetable) stock
2 tablespoons tomato paste
2 tablespoons white raw rice
½ cup coconut milk
1 tablespoon coconut oil
Carrot curls



Kaffir Lime and Ginger infused coconut oil

Fill LEVO pod with Kaffir Lime Leaves and approximately chopped ginger. Add coconut oil to the reservoir. Set time to 2 hours at 175F to infuse. Once finished, dispense coconut oil to your taste.


Kaffir Lime and Ginger Infused Carrot Soup

  1. In a heavy saucepan, melt 2 tablespoons of infused coconut oil over moderate heat.

  2. Stir in onions and cook, stirring occasionally, for approximately 5 minutes until onions are soft but not browned.

  3. Add carrots, chicken (or vegetable) stock, tomato paste, and rice, and simmer uncovered for 30 minutes, stirring occasionally.

  4. Puree the soup with a blender or food processor.

  5. Stir in coconut milk and 1 tablespoon of infused coconut oil.

  6. Garnish with carrot curls.

*this recipe was adapted to be vegan friendly. If you're feeling rebellious, replace coconut milk with cream. 


Image via Unsplash