Slice the carrot into 5 mm thick circles. Chop the onion and garlic into 5 mm cubes.
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.
Leave to simmer for 10 minutes and once all of the vegetables have softened, remove from the heat and allow to cool.
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.
Adjust the concentration of the soup with water (or with macrobiotic juices). These ingredient amounts should result in a thick soup. Depending on the concentration of the soup, this is enough for 3-4 servings.