Sunflower Seeds– 2 tablespoons raw with shells removedsoaked in hot water for a half hour.
Water- 1 cup.
Instructions
Bring a pot filled with water to boil over medium to medium high heat. Meanwhile, if you are using raw carrots, scrub them down and cut them into 'chunks'. Place the carrots into the boiling water and boil until tender (about five minutes). Once tender, you can can drain the carrots and allow the carrots to sit while you work.
Next, in a food processor or strong blender, blend all of the ingredients until smooth. Note: you may need to do this in batches.
Serve this soup warm or cool. You can also transfer it to a slow cooker on low for serving later.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.- see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
originally posted:
November 15, 2021
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!