Carrot, Ginger & Miso Soup

In a pot, heat 2 TB sesame, coconut or olive oil and a pinch of salt & pepper with some fresh chopped ginger and a handful of sliced fennel bulb, and sautee on medium heat until the fennel begins to caramelize. I also love to add curry leaves from our plant or some ground cumin.  

Then add about 2 cups of well scrubbed or peeled carrots, chopped in large chunks. Sautee these for a few minutes. 

Add pure filtered water, enough to cover the veggies. Cook at a medium low boil until the carrots are soft and you can easily break them with a fork. Remove from heat. 

Add a squeeze of meyer lemon + a few tablespoons of miso paste {I use a locally made Chickpea Miso}. 

With an immersion blender blend until smooth! {alternatively, you can wait until it cools and add to a blender and then return to the pot to head up again}. 

Serve topped with some herbs – like parsley or mint. 

You could enjoy this soup on its own for a very light & simple meal, or expand it with such compliments as sauteed dark leafy greens, sourdough toast with ghee & tahini, or sauteed Tempeh with a ginger, soy sauce & maple syrup glaze!