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Home Cooking

Carrot-Miso soup

Louise | Oct 17, 200504:50 PM    

I "created" this very easy recipe last night. A bad cold has made me dizzy and nauseous lately and all I could eat was soda crackers and dried bread, with apple sauce and mashed bananas.

Wanting to get a bit of nutrition in my system, I threw a large (Costco size) bag of baby carrots and a liter of turkey stock (frozen, from last week's Thanksgiving) in a pot and let it cook, then puréed (and added more water, as the purée was quite thick). You read properly: no onion, no garlic, nothing but carrots and stock.

I remembered that miso soup made me feel very good and is very soothing, so I added a spoonful to my bowl (I didn't want to mix miso with the whole pot of soup, as miso looses its nutritional value when boiled). I also sprinkled with some seasoned pepper (pepper with herbs) that a friend gave me for my birthday.

Well, what do you know... it tastes great! (and is easy to digest too!

So, to all queazy and ill stomachs, that's a good and nutritious "recovery" soup! :-)

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