Ginger Miso Carrot Soup –

Ingredients

• 1 tbsp coconut oil
• 1 tbsp sesame oil
• 1/2 onion (roughly chopped)
• 3 cloves garlic (peeled)
• 2 spring onions (roughly chopped)
• 20g peeled root ginger (roughly chopped)
• 500g carrots (peeled, chopped into 1 cm pieces)
• 750ml vegetable stock
• 1 tbsp mirin or pure maple syrup
• 1 tbsp tamari/light soy sauce
• 1 tbsp white miso paste
• 1 tsp rice wine vinegar or red wine vinegar
• Shredded nori seaweed sheets
• Toasted sesame seeds
• Sliced spring onions
• 0.7oz peeled root ginger (roughly chopped)
• 17.5oz carrots (peeled, chopped into 1 cm pieces)
• 26.25fl. oz vegetable stock
• Step 1 Add the coconut oil, sesame oil, onion, garlic, spring onions, and root ginger to the jug. Select CHOP, then run the SAUTÉ programme.
• Step 3 Store in the refrigerator in an airtight container for up to 48 hours. To make this a complete meal add a protein source such as silken tofu or grilled chicken or fish.