Macrobiotic Carrot Soup

1. 1

   Slice the carrot into 5 mm thick circles.

2. 2

   Chop the onion and garlic into 5 mm cubes.

3. 3

   Heat vegetable oil in a saucepan, then stir-fry the vegetables.

4. 4

   Once lightly stir-fried, add the konbu (cut into 5 mm squares with scissors), salt and water and simmer.

5. 5

   Leave to simmer for 10 minutes and once all of the vegetables have softened, remove from the heat and allow to cool.

6. 6

   Once the soup is cool enough to touch, blend until smooth.

7. 7

   Add the soy milk, heat it up and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.