Recipe - Pureed Carrot Soup (Haas)

7 cup Water
12 md Carrots; cut into pieces
One fourth Lemon with peel
2 tablespoon Light miso; or to taste
2 tablespoon Fresh dill

Bring water to a boil. Add carrots and lemon. Cover and simmer until
carrots are tender, about 10 to 20 minutes. Remove lemon and discard. Puree
in blender or food processor with miso, and garnish with fresh dill.

Top with some Sesame Salt: 1 part sea salt to 810 parts sesame seeds: pan
roast (dry skillet) the seeds until they begin to pop. Remove from heat,
mix with salt. Store in a spice jar in the refrigerator. Also called
"Gomasio."

Description: A pureed carrot soup using carrots, onion, garlic, and celery
with a squeeze of fresh ginger is a spicier autumn choice. REF: DIET FOR
ALL SEASONS, by Elson M. Haas (Paperback ISBN 0890877327 Celestial Arts
~ 1995)

1998 Hanneman/Buster

Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 14,
1998