Nights here in Perth have been so cold lately and so I found a recipe for Carrot Ginger Soup. Perfect for warming me up.
This is one of those recipes where you read down the ingredients list and think to yourself, "I like all those ingredients separately, but would they go together?". If this is what happens to you, then try really hard to shoosh that part of brain and just start cooking before you chicken out.
I really enjoyed this recipe. With each spoonful, I tasted the miso, but then there was this lovely sweet aftertaste from the orange and carrot. This is definitely something for all the gutsy people out there who love eating clean.
Vegan Carrot Ginger Soup (from Clean Food by Terry Walters)
- 1 tablespoons grapeseed oil
- 1 onion, chopped
- 1 tablespoon grated fresh ginger
- 4 cups chopped carrots
- 1/2 cup oats
- 1/2 cup orange juice (preferably freshly squeezed)
- Water or vegetable stock
- 2-3 tablespoons mellow white miso (depending on how much you like miso)
- Chopped parsley for garnish (I used chopped spring onion)
- In a large pot over medium heat, saute onion and ginger in oil for 3 minutes
- Add carrots, oats, orange juice and enough water or stock to just cover the 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 a small bowl, dissolve miso with 1/2 cup room-temperature water and stir into soup
- Garnish with parsley and serve