Soup Recipes: Recipe for Carrot Ginger Soup from "Clean Food"

Recipe from inmamaskitchen.com

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Carrot Ginger Soup

"This nondairy soup is surprisingly easy to make and is big on taste. A handheld blender is perfect for pureeing soups and require less cleanup than a food processor. When possible, prepare soups a day in advance to allow the flavors to blend. Then simply reheat, garnish and serve" Terry Walters clean food

2 tablespoons grapeseed oil
1 onion, chopped
1 tablespoon grated fresh ginger
4 cups chopped carrots
1/2 cup rolled oats
1/2 cup orange juice (preferably freshly squeezed)
Water or vegetable stock
3 tablespoons mellow white miso
Chopped fresh parsley for garnish

Method

In large pot over medium heat, sauté onion and ginger in oil 3 minutes. Add carrots, oats, orange juice and enough water or stock to just cover carrots. Bring to boil, reduce heat, cover and let simmer until carrots are soft (about 20 minutes). Turn off heat and puree with handheld blender.

In small bowl, dissolve miso in ½ cup room-temperature water and stir into soup. Garnish with parsley and serve.

Serves: 4

Reprinted with permission from ©Terry Walters, Clean Food: a seasonal guide to eating close to the source, by Terry Walters, published by Sterling Epicure click for book review

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