Carrot, Ginger and Seed Soup

• 600 g carrots, peeled and chopped
• 1 onion, chopped
• 2 celery sticks, chopped
• 2 cloves garlic, chopped
• 1 thumb-sized piece fresh ginger, grated
• 1 tbsp olive oil or coconut oil
• 1 tsp ground cumin (or coriander, for earthiness)
• 1 litre vegetable stock
• Salt & black pepper, to taste
• Handful fresh parsley or coriander, chopped
• 15g SUCSEED Immunity blend

Sauté the aromatics

• Heat oil in a large pan.
• Add onion, celery, garlic, and ginger.
• Cook gently until softened and fragrant.

Spice it up

• Stir in cumin (or coriander) and toast for a minute to release aroma.

Cook

• Add carrots & simmer: Add chopped carrots, stir well, then pour in stock.
• Simmer for 20 minutes until tender.

Blend until smooth

• Blitz with a stick blender until velvety.
• Season to taste.

Finish with goodness

• Stir in SUCSEED, garnish with herbs, and add an extra sprinkle of seeds for crunch.

Why it works (nutritionally)

• Carrots: rich in beta-carotene to support immune and skin health
• Ginger & garlic: provide warming compounds that support digestion and resilience
• Cumin (or coriander): aids digestion and adds beneficial plant compounds
• SUCSEED Immunity: adds a powerful boost of fibre, plant protein, healthy fats and functional botanicals (like turmeric, ginger and elderberry) to support overall immunity