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Macrobiotic Carrot Soup

Macrobiotic Carrot Soup

Even though this soup uses carrots, it's sweet like it has pumpkin in it. The black specks are kombu.

Ingredients: 3-4 servings

Carrot
150 g (1 medium)
Onion
100 g (1/2 medium)
Potatoes
100 g (1 medium)
Garlic
1 clove
Kombu
4 g
Salt
4 g
Water
150 ml -
Soy milk
500 ml
Pepper
as required

Steps

1. Slice the carrot into 5 mm thick circles. Chop the onion and garlic into 5 mm cubes.
2. Heat vegetable oil in a saucepan, then stir-fry the vegetables. Once lightly stir-fried, add the konbu (cut into 5 mm squares with scissors), salt and water and simmer.
3. Leave to simmer for 10 minutes and once all of the vegetables have softened, remove from the heat and allow to cool.
4. Once the soup is cool enough to touch, blend until smooth. Add the soy milk, heat it up and serve.

Story Behind this Recipe

May is the season for carrots. I received a lot of it, so I've been trying to use them up.