Carrot Ginger Soup
Downward gathering energy of carrot root strengthens digestive function. Ginger adds dynamic energy. Variations include adding winter squash, sweet potatoes, beets, or cashews. Adding vegan milk, such as almond or coconut milk, softens the spicy edge of this soup.
INGREDIENTS | SERVES 5
- 1 cup onion, diced
- 2 cloves garlic, crushed
- 1 teaspoon olive oil
- 4 medium carrots, diced
- 5 cups spring water
- 1½ teaspoon sweet white miso
- ¼ teaspoon ginger juice
- ¼ cup parsley, chopped
In a soup pot, sauté onion and garlic in olive oil until translucent.
Add carrots and water. Bring to boil, reduce heat, and simmer, covered, until carrots are soft, about 20 minutes.
Purée miso in a little cooking liquid. Add miso purée to soup.
Add ginger juice. Simmer 3 more minutes.
Purée soup in a food mill or blender. Garnish with parsley.
PER SERVING Calories: 47 | Fat: 1g | Sodium: 75mg | Carbohydrate: 9g | Fiber: 2g | Protein: 1g
Carrot Onion Butter
Carrot Onion Butter is a kind of sweet vegetable jam used as spread on toast, rice cakes, or muffins. Sauté 5 cups diced carrots and 5 cups diced onion in 2 tablespoons olive oil for 5 minutes. Add water to cover vegetables. Add a pinch sea salt, bring to boil, lower heat, and simmer, covered. After several hours, sweet vegetables will become thick jam.
