1 onion, diced
3 garlic cloves, minced
4 cups of carrots, diced
2 apples, chopped
1 finger length piece of peeled and grated ginger
Vegetable broth (roughly 4 cups)
1 ½ cups of any kind of plant milk (I like coconut)
2 tbsp. of sweet white miso (more to taste)
1 tsp of turmeric
Pepper to taste
Optional garnish of cilantro
Optional garnish of sunflower seeds
Optional scoop of grains (I like the quick microwave packets) or a side of sprouted whole grain bread
Sauté garlic, onion, and ginger in a little vegetable broth in a large pot over medium heat for a few min. Add apples and carrots and 4 cups of veggie broth and cover pot cooking until carrots are soft (about 15 min). Once cooked, blend with an immersion blender (or if you don’t have one pour into a regular blender), blending until smooth. Mix miso in a small bowl with a splash of water until its dissolved and add to pot on the stove over low heat. Add plant milk, turmeric, and pepper and soup is done!
I like eating with a garnish of cilantro and sunflower seeds and pouring over a scoop of grains or dipping with sprouted whole grain bread.