This easy-to-make soup is perfect for the fall, when nights get cooler and the rains begin. We Oregonians know how to chill out, and the addition of cannabis gets that done.
The cumin and the caraway seeds flavor this creamy, soothing soup. Carrots and potatoes are such a great pair. Alternatively you can make the soup with sweet potatoes instead of the russets, which adds a lovely sweetness. That version deserves a dollop of sour cream.
One Thanksgiving I served this soup in tall and thin 2-ounce glasses. Anticipating a hearty meal, this soup was a perfect appetite whetter. And we were all buzzed by dessert.
I went with my current favorite strain, Pennywise, by the folks at East Fork Cultivars. With parents like Jack the Ripper and Harlequin, this strain takes care of both the body and the mind.
4 teaspoons canna-olive oil
1/2 cup chopped sweet onion
1 1/2 cups chopped carrots
2 russet potatoes, peeled and cut in chunks
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
3 cups vegetable stock
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1. In a medium soup pot heat the canna-olive oil over medium heat. Add the onion and carrot and sauté for 7 to 9 minutes.
2. Add the potato, smoked paprika, and cumin and sauté for 3 to 4 minutes.
3. Add the vegetable stock to the pot and simmer for 35 minutes. Add more stock if needed.
4. Puree the soup in the blender until smooth. Add salt and pepper