Gluten and dairy free, vegetarian and vegan friendly with no added sugar delicious dish. Always handy to keep a 2kg bag of certificed juicing carrots in the fridge. You save on cost, yet they’re the same quality as the perfect ones. A lot of our recipes include this versatile, nutritious and great value vegetable. This soup is delicious served hot or cold.
Ingredients
- 3 tbsp olive oil
- 2 cups (2 medium) onions peeled & cut into wedges
- 1 clove Russian garlic peeled & chopped chunky
- 3 cups (3 medium) carrots diced with skin on
- 3 cups Jap pumpkin diced with skin on & seeds removed
- unprocessed salt (Himalayan, Celtic or similar) to taste
- 4 cups (1 litre) filtered water. boiled
- 2 tbsp shiro miso (optional)
- 1 tbsp ginger peeled & grated finely
Method
- Saute onions & garlic with olive oil in a large saucepan until soft.
- Add carrots & pumpkin & saute for a few mins
- Add salt & water, cover saucepan & bring to the boil.
- Reduce heart & simmer with lid partly on for 15 minutes.
- Carefully pour soup into blender or Thermomix and blend until smooth.
- Place miso, ginger & half cup of the blended soup into a small bowl & mix with spoon to combine.
- Add miso & ginger mix back into blender & blend further until combined.
- Enjoy!
I like to mix some Basil Pesto and Wasabi paste together and drizzle on the top and accompany with home made gluten free croutons as well.
