Carrot-Ginger-Miso Soup
2 Tbsp. ghee or coconut oil
10 ½ oz / 300g yellow onions
1 tsp. fine sea salt
20g fresh ginger, minced
1 lb / 500g carrots, chopped
3 cups / 750ml water
½ cup / 125ml freshly squeezed orange juice
2 Tbsp. white miso
Minted Pea Soup
2 Tbsp. ghee or coconut oil
10 ½ oz / 300g yellow onions
1 tsp. fine sea salt
1 lb. / 500g shelled green peas – fresh or frozen
3 cups / 750ml vegetable stock or chicken bone broth
⅓ oz / 10g fresh mint leaves (or any other herb you like: basil, cilantro, parsley etc.)
juice of ½ lemon
Directions (both soups at once):
1. Dice onions and set aside.
2. Place two pots on the stove and melt the fat of your choice. Add onions to both pots plus the salt, and minced ginger to one. Cook until onions are translucent. Set the "onion only" pot aside.
3. In the onion and ginger pot, add chopped carrots and stir. Pour in water, cover and simmer for 15-20 minutes, until the carrots are soft.
4. When the carrots are almost tender, put the other pot back on the burner, and bring the stock (or broth) to a simmer. Add the peas, then simmer, uncovered for 4-5 minutes, just until the peas are bright green and crisp, then turn off the heat. Do your best not to overcook them.
5. Now you have the base for both soups. Hook up your blender and puree the soups respectively (be careful when blending hot liquids). While the carrot soup is blending, add orange juice, miso, and salt to taste. While the pea soup is blending, add the mint, lemon juice, and salt to taste.
6. To serve, pour one soup on one half and a bowl, and the other soup beside it. They will be similar densities, so they shouldn't blend together. If desired, garnish with yogurt, more peas, fresh mint, or other green herb, lightly toasted pistachios, and a drizzle of quality olive oil. Enjoy warm if it's chilly outside, or serve chilled if it's hot.
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