I’m not typically a big soup-loving kinda girl. It’s good, but I usually I prefer chewing my food. Every once in a while, nothing sounds better than a warm bowl of soup. If you suffer from food intolerance’s such as dairy or gluten, soups are often on the ‘scary list’ when dining out which is why making them at home is even better. Soup can be just about as easy as making a smoothie, so no fear making it yourself at home with your own fresh ingredients.
Since I had a ginormous bag of carrots in the fridge, I decided to use those as the base. Ginger and miso are such a nice compliment, both nourishing, full of antioxidants, and delicious. If you haven’t already made ginger juice to keep in the fridge, here’s the easy recipe for that. It’s a staple in this house!
I’m excited to fill you in on my recipe…but I’m really bad at measurements!!! I tend to throw things in the blender and just add as I go for the right taste. I will give approximates and add to your desire with ingredients like garlic, salt, ginger, water to consistency and miso to taste.
- 2 lbs carrots (I used organic baby carrots since it’s what I had!)
- 1 TB red miso (organic and/or fermented is a must)
- 2 TB white miso (same as above!)
- 3-4 cups water OR some veggie broth, no sodium (the miso will compensate!)
- 3 TB Ginger Juice or fresh grated ginger
- 3 garlic cloves
- 1 TB sesame seeds (optional)
- 1 TB onion powder (optional)
- Extra optional add-ins: shiitake mushrooms, tofu, brown rice, green onions, sesame oil, dashi, and if you like some spice a dash of cayenne pepper.
- Steam the carrots until they have just a slight crispness left to them, about 15 minutes.
- Starting with the water, place all ingredients into a high performance blender (I used a Vitamix). Start on a low speed and gradually work up. If you have a Vitamix, no need to go higher than setting 8 on the regular setting. You may need to stop the machine to stir the ingredients or add a little water if it gets stuck!
- Add or garnish with extra optional add-ins, warm if necessary, and ENJOY!!!
*Store up to 5 days in a glass container in the refrigerator*