7 cups water
12 carrots, cut into pieces
1/4 lemon with peel
2 Tablespoons light miso or to taste
2 Tablespoons fresh dill
Add carrots and lemon.
Cover and simmer until carrots are tender, about 20 to 30 minutes.
Remove lemon and discard.
Puree in blender or food processor with miso and garnish with fresh dill.
(A pureed carrot soup using carrots, onion, garlic, and celery with a squeeze of fresh ginger is a spicier autumn choice. Topped with some Sesame Salt, this variation is very tasty.)
1 1/2 quarts water
1 strip kombu sea vegetable (optional)
1/2 cup brown rice
1 Tablespoon fresh or 1/2 Tablespoon dried thyme
1 Tablespoon fresh or 1/2 Tablespoon dried marjoram
2 leeks, cut into 1/2-inch pieces
1 potato, cut into cubes
2 stalks celery, chopped
3 carrots, cut into pieces
1 cup broccoli florets