Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Carrot Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Monday, 22 September 2014

Carrot Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Carrot Soup Recipes Biography

Source (google.com.pk)

MELISSA AND JASMINE HEMSLEY, the sisters behind London-based healthy food business Hemsley & Hemsley, are sending us a weekly nutritious recipe. Read more about them and see all of their delicious recipes here.

By popular request, here is another of our favourite soup recipes - the much-admired Miso Carrot Soup. It's very simple and quick to make and, if you've been following our recipes for a while now, you'll probably have most of the ingredients in your cupboards or fridge - the three key ingredients being miso, carrots and homemade stock.

We're big fans of miso, a traditional Japanese seasoning - see our recipes for Miso Dressing and Miso Gravy. Miso paste is made from fermented rice, barley and/or soybeans, but typically soybeans, so you will find it in a variety of flavours, colours and textures. We buy it in jars as well as individual sachet portions - great for food on the move. Miso is typically salty but has also been described as sweet, earthy, fruity and savoury - the taste and aroma depending on its ingredients and the fermentation process used. We've paired the natural sweetness of carrots in this dish with the deeper, earthier flavoured Barley Miso which we buy unpasteurise for its beneficial bacteria. Like most probiotic foods, unpasteurised miso should only be added to hot dishes after they are removed from the heat in order to preserve the live cultures. This also retains as many nutrients as possible.

Look for organic, non-GM, properly fermented miso. Fermentation of soy makes it easier to digest and makesthe nutrients more bio-available - it then becomes a nutritious food when used as a small part of a wider balanced diet. We avoid mass-produced commercial soy products like soy milk etc.

As well as being good for us, carrots are readily available, quick to cook and one of the cheaper vegetables out there. You can find orange, purple or white varieties but when buying the more familiar orange carrot choose those that are firm and bright - the deeper the orange colour the higher the concentration of the antioxidant beta-carotene.

One of the foundations of our food philosophy is plenty of nourishing, flavoursome bone broths - aka homemade stock. This type of broth has been used as a cure throughout human history and across cultures - many families would have had this economical foodstuff simmering away at all times. These days it's sadly fallen out of fashion, but we recommend making a huge pan of it whenever you can and freezing it in batches to knock up quick and wholesome dishes. Buy your bones from a trusted butcher - the quality of the animal is so important. Your homemade stock will provide a tasty base for your soups whilst supplying you with predigested protein - a cheap and easy way to up your nutrition. The protein will also balance the glycaemic load of the carrots in this recipe.

For even more flavour and benefits we've added ginger (to boost your immune system), sauteed the ingredients in coconut oil and then to garnish; fresh coriander (high in iron, magnesium, vitamin C and vitamin K) and toasted sesame seeds (rich in antioxidants, vitamins and minerals and another source of protein).

Ingredients

(use organic/natural ingredients where possible)

Serves 4 people

1 tablespoon of coconut oil (we like Biona)

8 large carrots, roughly chopped

1 large onion, roughly chopped

4 cloves of garlic, roughly chopped

1 inch of ginger, roughly chopped or grated (if your blender isn't very strong)

1.5 teaspoons of fermented miso (we like Clearspring Organic Barley Miso in a jar - unpasturised)

1.5 litres of hot homemade chicken, beef or vegetable stock or water - here's how to make it

1 large handful of fresh coriander, including stalks

3-4 teaspoons of tamari or 2 large pinches of sea salt (we like Clearspring Tamari)

2 large pinches of white or black pepper

The juice of half a lemon or lime

To garnish: 3 teaspoons of sesame seeds (black or white) and a few coriander leaves

Instructions

1. Toast the sesame seeds in a large saucepan (2.5 litres) on a medium heat (no oil required) for a minute or so on each side until they are fragrant and start to pop.

2. Set the toasted seeds to one side.

3. In the same pan gently fry the onions, garlic and ginger in coconut oil, on a medium heat, for 5 minutes.

4. Add the chopped carrots, coriander stalks and pepper. Stir frequently to keep everything from browning.

5. After 5 minutes add most of the hot stock (save a few cups to adjust the texture of your soup).

6. Put a lid on and allow to simmer, on a medium heat, for 15 minutes or until the carrots are tender.

7. Turn off the heat and stir through the miso, most of the coriander leaves (save some to garnish) and a dash of the tamari and lemon/lime juice.

8. Allow your soup to cool a little and then blend in small batches.

9. Taste for seasoning - adding a little more salty tamari and tangy lemon/lime juice if needed. Add more stock if your soup is too thick.

10. Serve in bowls, top with a few coriander leaves and sprinkle over the toasted sesame seeds.