soupbig

carrot and ginger soup

serves 4

  • gluten free

  • dairy free

  • no added sugar

  • vegetarian

  • vegan

ingredients

  • 3 tbsp olive oil

  • 2 cups (2 med) onions peeled & cut into wedges

  • 1 clove Russian garlic peeled & chopped chunky

  • 3 cups (3 med) carrots diced with skin on

  • 3 cups Jap pumpkin diced with skin on & seeds removed

  • unprocessed salt (Himalayan, Celtic or similar) to taste

  • 4 cups (1 litre) filtered water boiled

  • 2 tbsp shiro miso (optional)

  • 1 tbsp ginger peeled & grated finely

•    Saute onions & garlic with olive oil in a large saucepan until soft.
•    Add carrots & pumpkin & saute for a few mins.
•    Add salt & water, cover saucepan & bring to the boil.
•    Reduce heat & simmer with lid partly on for 15 mins.
•    Carefully pour soup into blender & blend until smooth.
•    Place miso, ginger & ½ cup of the blended soup into a small bowl & mix with a spoon     to combine.
•    Add miso & ginger mix back into blender & blend further until combined.
•    Enjoy!