Spring Carrot Ginger Soup

Spring Carrot Ginger Soup

Vibrant spring carrot ginger soup with cannabis-infused coconut milk for addictive anti-inflammatory bite.

Why It Works

Beta-carotene carrots + ginger fight inflammation; cannabis coconut milk adds creamy potency.

Complementary Terpenes

Myrcene, Limonene, Caryophyllene

Ingredients

4 carrots

1 tbsp grated ginger

1 cup cannabis-infused coconut milk

Vegetable broth

Instructions

Begin Decarboxylation (see steps below).

Prepare Infused coconut milk (see steps below).

Simmer carrots & ginger in broth.

Blend with infused milk.

Serve warm.

Decarboxylation

Temperature 245F / 118C. Time 35 minutes. Cannabis 7g. Standard decarb in oven. Flower will be used to infuse the coconut milk.

Infusion

Method Infused coconut milk. Base ½ cup. Temperature 160F. Time 45 minutes. Yield ½ cup. Storage refrigerate up to 1 week.

Decarb cannabis flower.

Warm coconut milk with decarbed flower.

Simmer 45 minutes.

Strain.

Terpene Pairing

Primary Terpene Myrcene. Flavor Profile Earthy, herbal. Aroma Musky. Why It Works Boosts carrot ginger.

Strain Suggestions

OG Kush Hybrid. THC 18-24 percent CBD 0.5-1 percent. Terpenes Myrcene, Limonene. Flavors Earthy, pine. Effects Relaxed, euphoric. [Main]

Nutrition Facts per serving

Calories 250. Total Fat 14g (18%). Saturated Fat 10g (50%). Cholesterol 0mg (0%). Sodium 320mg (14%). Total Carbohydrate 28g (10%). Dietary Fiber 6g (21%). Total Sugars 12g. Protein 4g (8%).

Dosage

THC per serving 29mg. Onset 60-120 minutes Effect Duration 4-6 hours. Start with one serving. Wait 90 minutes before consuming more. Effects vary by individual tolerance metabolism and consumption method. For adults 21 only. Consume responsibly and in accordance with local laws.