Creamy Carrot Soup
Very simple and delicious soup.
4-5 medium-size carrots
4-5 cups water
1/2 tsp sea salt or to taste
1/2 cup onion
2 tbsp scallion, parsley, or chives, finally chopped for garnish
Clean carrots and cube them.
Place water and carrots in a pot, cover, and bring to a boil.
Reduce the flame to medium-low and simmer 10 minutes until carrots are soft.
Puree the soup in a blender.
Put soup back in the pot and place it on the stove. Add the sea salt and onion.
Cover and bring to boil. Reduce the flame to medium-low and simmer for 10 minutes.
Place in the serving bowls and garnish with the greens.
Season the soup with a little pureed miso insted of salt.
Use sweet squashes insted of carrots or a combination of both.
Michio and Aveline Kushi