Nutritional Info

Nutrition Facts

Serving Size 1 (39g)

Calories 49
Calories from Fat 23 (48%)
Amount Per Serving %DIV
Total Fat 2.6g 4%
Saturated Fat 1g 5%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 7.9mg 3%
Sodium 10.1mg 0%
Potassium 81.3mg 2%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.3g 1%
Sugars 1g
Protein 4.1g 8%

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Recipe Description
This is another version of a creamy pureed vegetable miso soup. The bright orange color of this soup enlivens any meal.
Prep time
1 hr 15 min
Cook time
45 min
Ready In
2 hr

Ingredients

Serves Tool

Serves To:USMetric
3 Ounce(oz)  celery, diced
3 Clove(clv)  garlic
1   bay leaf
1/4 Cup(c)  raw short or medium grain white rice
3 Tablespoon(T)  saikyo miso (sweet white miso)
1 Cup(c)  unflavored soy milk or cow's milk
1   4 inch square kombu (kelp), soaked in 4 cups water for 1 hour
1 Pinch(pn)  cayenne pepper, to taste
18 Ounce(oz)  carrots, diced
5 Ounce(oz)  onion, diced

Preparation

In a medium pot, combine all the diced vegetables, garlic, bay leaf, rice and kombu stock, and bring the mixture to a boil over medium heat. Reduce the heat to low, and cook, covered, until the vegetables and rice are soft, 30 to 35 minutes. Remove the bay leaf, and discard it. In a food processor or blender, blend the mixture until smooth. At this point the soup base can be refrigerated, covered, for use later in the day. Shortly before serving time, combine the carrot soup base and enough water to make 5 1/2 cups. Bring the mixture to a boil over medium heat. Add the miso, and stir until it dissolves. Add the soy milk or cow's milk, and cook for 1 minute. Avoid boiling the soup after adding the milk, which curdles when overheated. Sprinkle in the cayenne pepper, and give several stirs. Serve the soup hot, garnished the croutons, if desired.

Additional notes

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Carrot and Miso Soup
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