Pumpkin Carrot Ginger Soup with Kale Microgreens

+ Raymond Ranch Update

It feels like it’s been forever since I’ve been able to write a blog! It’s good to be back! We’ve been going a thousand miles an hour around here! I can’t believe its Oct 8th already! There’s only one more month until our November 11th deadline (the date it snowed last year). Can we do it?? Well, we are pretty darn close! 3 major milestones have to be completed in this last month and a bunch of little stuff we may have to do this winter but I think we are looking we good! I know we have a lot do in this sprint to the finish line but boy oh boy I sure am looking forward to a little break!

A lot has happened since my last blog. My Martian has been doing so much to make it an easier winter for both of us…which I am so grateful for! He installed cool new “Lego” floors, new microgreen shelves are in, an AWESOME new heater controlled by wifi so I can warm it up before I go out there (woohooo!!!), and just yesterday he installed hot water for me (it’s the little things :)). When Mr. Martian is not busy working out at the whitehouse on his days “off”, he has been busy trying to get us certified to be able to sell our product to major grocery stores (there are so many requirements, its crazy)!

As for me…I’ve been super busy getting the microgreens to our customers and trying to secure more customers before winter. We had one of our biggest, if not biggest sales last week! Thank you Jesus! We now currently have 6 customers and trying to secure a total of 10 before winter to be able to cover all of our costs this winter. It’s been challenging. I am certainly not a saleswoman but God is pushing me in areas I had never dreamed! I’m very thankful for the learning and growing. Every week I’ve been going to restaurants giving out samples. We have interest it’s just going a lot slower now. It’s all in God’s timing though, not mine. Thy will be done!

We did have something very cool happen. Mr. Martian’s dad used to be in the grocery business. Mr. Martian’s sister decided that she was going to give one of their dad’s friends a call that was in the business. Turns out he is in a buyer for a west coast global produce supplier! Long story short, he was going to be at a trade show in Spokane WA and wanted us to cold-ship 20 clamshells of our microgreens to him so he could show our product to distributers at the tradeshow. So we planted, harvested, packaged and overnighted our microgreens to Spokane! We were so excited! The bummer of the whole deal is that something happened with overnight shipping and they didn’t make it Spokane in time for the tradeshow. But the microgreens did make it to Mr. Martian’s dad’s friend later that day and he was able to give them all to a major grocery distributer. Even though they were a day late and flew all the way down to California, we were so worried they would be wilted, they still looked great and they said we had a great product! How cool is that! The other bummer is that in order for us to be able to sell to major grocery stores we have go through a lot of certification, which is exactly why this is one of our current major goals. But how cool that this connection was able to be made! I definitely believe this was a gift from God and Mr. Martian’s dad! And big thank you to Mr. Martian’s sister!

So…meeting our customer goal s, re-skinning the building (more on this in the future or check out therealmartian.com), and insulation installed all before Nov 11th…whew! I pray we can do it! With God all things are possible! We are definitely seeing Him at work through all of this and cannot wait to see what He has in store next! And hopefully a little rest in there too ;).

“Jesus looked at them and said, “With man this is impossible, but with God all things are possible” (Matthew 19:26).

Scripture for thought: Matthew 6:10

Pumpkin Carrot Ginger Soup with Kale Microgreens 

In honor of us working ourselves into feeling a bit under the weather…I thought a healthy immune-boosting soup was in order! And of course I had to add some microgreens in there…they just make everything look so dang pretty! Plus they’re healthy..win, win! With the fall chill in the air around here we had our first fire in the wood stove this week. I love a warm fire! Cozy fire, warm soup and someone you love…can’t beat that! I hope you are able to treat yourself to this comforting good for the body and soul and soup!

Adapted from Dishing up the Dirt 



2 tablespoons coconut oil

1 small onion, chopped

4 cloves garlic, minced

2 inch piece of ginger root, peeled and minced

7 medium sized carrots, chopped 1 or 2 inches thick.

S& P

4 cups water or broth*

7 or so sprigs of fresh thyme

1 ½ cups pumpkin puree*

Cashew Cream

1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)

3/4 cup water

1 large cloves of garlic

2 teaspoons fresh lemon juice

1/4 teaspoon salt


Toasted pumpkin seeds*

Kale micgrogreens or chopped fresh parsley

A drizzle of EVOO

To make the cashew cream: 

Drain the soaked cashews in colander and run them under cold water. Place into a high speed blender (I used my nutibullet) with the water, garlic, lemon juice and salt. Blend        until completely smooth. Be sure to taste test and adjust the seasonings as needed (I usually need to add a bit extra salt and/or lemon juice). Save about ¼ cup of the cream for drizzling and leave the rest in the blender to be added to the soap.

For the soup: 

Heat a large dutch oven or pot over medium heat with coconut oil and once it is melted add the chopped onion. Sauté the onion, stirring occasionally until translucent and slightly browned, about 5-10min. Then add the minced garlic ginger and sauté for about a minute.

Next, the chopped carrots and S&P to taste and sauté for another minute. Add the water and/or broth and fresh thyme springs (If you have kitchen twine this would be handy but if not it is helpful to count them so you know how many to fish out). Bring this to a boil then reduce the heat and simmer until the carrots are soft, about 25 minutes.

Fish out the fresh thyme springs. Then carefully add the soup to the blender or food processor (I had to do this in 2 batches). Add processed soup back to pot and then add the pumpkin puree and cashew cream that was left in your high speed blender. Give this a good stir to incorporate everything.

Simmer soup for 10-15min with lid on to incorporate everything, stirring frequently to avoid burning on the bottom. Warning: this soup likes to bubble and pop so be careful! Add more water or broth to thin as needed (I had to add a bit extra).

Add S&P as needed

Pour into your bowls or mugs and drizzle in some more cashew cream* and top with kale microgreens, pumpkin seeds, a drizzle of EVOO or whatever else your heart desires!

*I used 1 ½ cups beef broth and the rest water-use what you have:). Vegi, chicken and beef…they will all work here.

*I roasted my own and made puree with a sugar pumpkin which I highly recommend. Here’s how (http://www.thekitchn.com/how-to-roast-a-pumpkin-224473). FYI this took me  longer than the recipe called for. You could also use canned pumpkin here.

*I roasted the pumpkin seeds from the sugar pumpkin for topping (which make a great snack!)…here’s how ((http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-  seeds-easy-crunchy-addictive/). However, when they are in their shell they become a bit chewy when in the soup. I recommend shelled pumpkin seeds for this soup. Just toast in a dry pan over medium-low heat, shaking the pan often, until you hear them pop and they are lightly toasted.

*To make the soup have pretty swirls place a dollop or dollops of cashew cream and use a skewer to swirl through the cream in soup.


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