Carrot Miso Soup
I’m totally obsessed with purple haze carrots from the Andaz Farmer’s Market. They are so tasty and pretty.
Naturally I had a lot leftover on my hands, and I had the carrot greens too [this is before I learned they will cut off the greens + compost them for you if you just ask - good tip] and wondered - what can I do with these greens?
Well, dump them in soup, naturally.
I found a recipe for a quinoa carrot green soup, so I knew it could be done, but that didn’t appeal to me. So I made something better.
First I dumped a bunch of spices in boiling water until it resembled a broth. I usually use a lot of garlic power, onion powder, salt, pepper, spike…whatever it takes. I also chopped an onion and dumped that in.
Next, I cut the carrots, a handful of carrot greens and a couple potatoes, and put them in as well.
Meanwhille I had shittakes soaking and after twenty minutes, cut them up and put them in as well.
Towards the end I added in some greens and the noodles, and let it cook. When it was all done [when everything was palatable] I put in about a couple tablespoons of miso and when the miso had dissolved, served it up!
We loved it! Remember soup isn’t really about following a recipe exactly - follow your heart! Add spices and sauces as needed, and you’re all set.