In a 6-quart pan, over medium high heat, add your normal butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Add your cannabis butter.

Remove from heat and transfer to a blender. Don’t fill the blender more than half way, do it in batches if you have to. Pulse the blender to start it and then puree until smooth.

Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Serve the Cannabis Carrot Ginger Soup