Arguably as simple as making a savoury smoothie really. This raw soup (served chilled) is so quick to make. Perfect for lunch or scale up the recipe and serve small bowls of it as a light and refreshing starter.
Raw Miso Carrot Soup
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 1 as a main or 2 as a starter
Ingredients:
2 medium (approx 220g) carrots, peeled, trimmed and roughly chopped
1/2 inch piece of fresh ginger, peeled and roughly chopped
2 tbsp (30ml) miso paste
2 tbsp (30ml) tahini
3 tbsp (45ml) fresh orange juice
100-150ml filtered water
sea salt and fresh ground black pepper to taste if needed
Optional garnish: spiralised carrots, sesame oil, coriander leaves, pinch of chilli flakes, additive-free furikake (or sub sesame seeds and some crushed nori seaweed)
Instructions:
1. Blend all ingredients together in a high powered blender, starting with 100ml of water and adding extra to thin it down if consistency too thick. Adjust seasoning if required with salt and pepper.
2. Garnish with some crunchy spiralised carrot, fragrant coriander leaves, a pinch of chilli flakes for heat, a few drops of sesame oil and a sprinkle of toasted furikake (a Japanese seasoning blend of sesame seeds and dried seaweed).
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| Raw Miso Carrot Soup |
Raw Miso Carrot Soup
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 1 as a main or 2 as a starter
Ingredients:
2 medium (approx 220g) carrots, peeled, trimmed and roughly chopped
1/2 inch piece of fresh ginger, peeled and roughly chopped
2 tbsp (30ml) miso paste
2 tbsp (30ml) tahini
3 tbsp (45ml) fresh orange juice
100-150ml filtered water
sea salt and fresh ground black pepper to taste if needed
Optional garnish: spiralised carrots, sesame oil, coriander leaves, pinch of chilli flakes, additive-free furikake (or sub sesame seeds and some crushed nori seaweed)
Instructions:
1. Blend all ingredients together in a high powered blender, starting with 100ml of water and adding extra to thin it down if consistency too thick. Adjust seasoning if required with salt and pepper.
2. Garnish with some crunchy spiralised carrot, fragrant coriander leaves, a pinch of chilli flakes for heat, a few drops of sesame oil and a sprinkle of toasted furikake (a Japanese seasoning blend of sesame seeds and dried seaweed).
Just had this for lunch. Mine wasn’t such a pretty colour as your photo - more of a peachy colour - but still tasted lovely! Really quick and easy too.
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