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.