Macrobiotic Carrot Soup

Name: Macrobiotic Carrot Soup
Yield: 3 servings
Cuisine: American
Ingredients: 150 grams Carrot; 100 grams Onion; 100 grams Potatoes; 1 clove Garlic; 4 grams Kombu; 4 grams Salt; 150 ml - Water; 500 ml Soy milk; 1 as required Pepper

cookpad.japan @cookpad_jp

May is the season for carrots. I received a lot of it, so I've been trying to use them up.

Adjust the concentration of the soup with water (or with macrobiotic juices). These ingredient amounts should result in a thick soup. Depending on the concentration of the soup, this is enough for 3-4 servings. Recipe by Ruruko

May is the season for carrots. I received a lot of it, so I've been trying to use them up.

cookpad.japan @cookpad_jp

May is the season for carrots. I received a lot of it, so I've been trying to use them up.

Saved

Ingredients

3 servings

150 gramsCarrot
100 gramsOnion
100 gramsPotatoes
1 cloveGarlic
4 gramsKombu
4 gramsSalt
150 ml- Water
500 mlSoy milk
1as required Pepper

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Steps

1

Slice the carrot into 5 mm thick circles. Chop the onion and garlic into 5 mm cubes.
2

Heat vegetable oil in a saucepan, then stir-fry the vegetables. Once lightly stir-fried, add the konbu (cut into 5 mm squares with scissors), salt and water and simmer.
3

Leave to simmer for 10 minutes and once all of the vegetables have softened, remove from the heat and allow to cool.
4

Once the soup is cool enough to touch, blend until smooth. Add the soy milk, heat it up and serve.