A few weeks ago, a friend introduced me to the Clean Food book, saying that as someone who eats mostly veggies, it is a book that I need to get my hands on. So I borrowed her copy and have fallen in love with the recipes that lie on the pages of this book.
After a short introduction section of how to eat in a “cleaner and healthier” way, the recipes in this book are organized by season with recipes for vegetable dishes, legumes, soups, desserts amongst other things.
As I flipped through the book, this carrot ginger soup for fall caught my eye. After seeing miso as one of the ingredients, I knew it had to be made.
Oh, and Santa, if you’re listening. Clean Food is on my Christmas list. Just sayin’.
Carrot Ginger soup (serves 4) – slightly adapted from Clean Food book
2 tablespoons grapeseed oil (I used olive oil)
1 onion, chopped
1 tablespoon grated fresh ginger
4 cups chopped carrots
1/2 cup rolled oates
1/2 cup freshly squeezed orange juice (from one large orange)
3 tablespoons white miso
chopped fresh parsley for garnish
In a large pot over medium heat, saute onion and ginger in olive oil for 3 minutes. Add carrots, oats, orange juice and enough vegetable stock to cover carrots. Bring the mixture to a boil, then reduce heat, cover and let simmer until carrots are soft and tender (about 20 minutes). Turn off heat and puree with a handheld blender or pour mixture into a blender to puree.
In a small bowl, dissolve miso in 1/2 cup room temperature water and stir into soup.
If possible, prepare the soup a day before serving to allow flavors to blend. To serve, reheat the soup, garnish with parsley and enjoy.If you enjoyed this post, Get free updates via RSS or Email and connect with me on