Hello !
Hope you are well after holiday months and loaded with good vibes and intentions for the new year of 2018.
I have been traveling quit a bit, got some summer sun and surf in Morocco were we organized our first #FluidBodyFreeMind week together with Sandycamps and Yoginflow (Lilian). It went great, very fluid, lot's of fun with an extraordinary cool group of surfers and yogis. Looking forward to more of this. I also traveled in France for work and for holidays. Now I am in Basque Country again for a few days and it is veeeeery stormy outside. Guess who's cozy drinking tea inside ?
Now, in perfect time to try to catch up on 'to do lists', I am also catching up on my blogpost draft.. I wanted to share my new favorite soup! I have had this soup i-don't-know-how-many-times , and it was also on the menu on my last pop up at Providence Guethary. It was the perfect soup for me to swap to after consuming enormous amounts of different pumpkin and butternut soups through the autumn months.. Hope you will enjoy it!
Recipe
serves 3-4
Ingredients:
2 tbsp olive oil
2 yellow onion
3 garlic cloves,
1 tbsp organic veggie broth
4 carrots
1 normal size sweet potato - I found two persons at the local farmers market who sell good local sweet potatoes2cm ginger root , peeled and grated
20cl soy cuisine
Miso topping:
1 little glass jar with a lid
6 tbsp Sesame oil
2 tbsp White miso paste
2 tsp Gomashio
Chop the onion and the garlic in small pieces. Heat a pan with olive oil. Add the onion and garlic and fry gently. Prepare the carrots and sweet potato by peeling it and cutting both in cubes. Add to the pan, and fry gently together until golden. Fry about 4 minutes while stirring now and then. Add the peeled and grated ginger, the veggie broth and pour water in the pan until the veggies are covered. Boil on low temperature for about 20 minutes until soft. Then add the soy cuisine and mix with a hand mixer until smooth.
Add the ingredients of the topping in the glass jar, and mix well by shaking the jar. You can also mix it with a blender, or using a spoon but I found the "cocktail method" quit handy.
Now serve the soup in bowls, and add a spoon full of your miso topping on top, maybe some fresh herbs or some Spanish chili pepper (like on the photo) and enjoy !
Love
xx
Lina
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