Here's a "garden to table" dish that will keep your bod healthy, trim and your eyes wide open. Oh and the kids love too.
“The Better to See you With, My Dear” Carrot Soup
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 2 Tbsp extra virgin olive oil
- ½ tsp sesame seeds
- 3 large carrots, chopped
- ⅛ cup fresh ginger, chopped
- 2 Tbsp red miso paste
- 1 ½ Tbsp soy sauce
- 1 Tbsp wasabi
- 1 ½ liter of water
- 1 cup yogurt
- 1 cup coconut milk
- salt and pepper to taste
- In a large pot, heat olive oil and stir in garlic, sesame and onions until they are golden brown. Reduce heat a bit above a simmer and add water and miso paste. Stir until miso has dissolved. Allow liquid to come to a boil, then add carrots. Reduce heat to medium and let cook for about 30 minutes. The liquid will have reduced a bit (this is good).
- Now add ginger and wasabi, stir and let simmer for about 5 minutes.
- Using a portable hand blender (or you can pour soup into a blender/food processor), blend the soup to a smooth texture. Soup should not be watery - leave some texture and a few small chunks if you prefer.
- Add the coconut milk - this will thicken the soup, make it creamy (still good for you creamy) and will soften the tang and sting of the wasabi and ginger without losing the flavor.
- Add soy sauce, salt and pepper .Let simmer for another 5 minutes and Omani (Japanese for "finished").
To the Table:
Serve soup topped with a drizzle of soy sauce and a crumble of nor (Japanese dried seaweed) with a side of crispy bread. I like to add a dollop of plain yogurt. (All Japanese ingredients can easily be found in the ethnic food section of your neighborhood market or at Asian specialty food shops).