Prep Time: 10 minutes
Makes: 3 servings
1/4 cup Hemp Seed Oil
4 cups carrots, chopped
3 cups water
1/4 cup white onion, chopped
1/4 cup parsley
1/4 cup arugula or spinach
1/4 cup sun-dried tomato
1 tbsp dried oregano
1/4 cup fresh-squeezed lemon juice
1 tbsp dried hot pepper (optional)
1 large avocado, peeled and cubed
3 tbsp Shelled Hemp Seeds
1 sprig parsley (garnish)
Combine all ingredients except avocado and Shelled Hemp Seeds in a blender.
Blend on high for about five minutes, until creamy and warm.
Put some avocado in each serving bowl and pour the soup over top.
Sprinkle with Shelled Hemp Seeds and garnish with a sprig of parsley.
