2 tbsp. extra-virgin olive oil (divide in two after infusing)
2 grams high-grade cannabis buds, ground
1¼ lbs. fresh young carrots
1 large sweet onion, finely chopped
2 medium-size garlic cloves, minced
3 cups vegetable or chicken stock
½ lemon, juiced
Sea salt, to taste
First, infuse your canna-oil. I still use a double boiler to ensure that the oil doesn’t get too hot, allowing precious cannabinoids to drift away. Heat the olive oil over low to medium-low heat, add the crushed cannabis and continue heating, stirring occasionally, for 45 minutes. Strain thoroughly and discard the squeezed-out green matter, then set aside.
Start the soup by either peeling or scrubbing your carrots, depending on your own carroty preferences. (Though try not to use any rubbery ones or get the bitter…