Creamy Carrot Soup

This is a great fall recipe...and perfect for those days when you're down to nothing in the fridge! We topped it with organic sour cream and ate it with muffins.

Creamy Carrot Soup
Simply Natural Baby Food by Cathe Olson

3 1/2 (1 lb) carrots, cut into thick slices
1 clove garlic, minced
1/4 onion, chopped
1/4 strip kombu (seaweed)
3 cups water
2 t tamari or Bragg's
1 T tahini or nut butter (we used almond butter)
2 t miso
4 ounces or tofu (optional)
1 T fresh minced dill or 1 t dried
1/4 cup minced fresh parsley

Place carrots, garlic, onion, kombu, and water into medium sized pan. Cover and bring o a boil over high heat. Reduce heat and simmer 15 -20 minutes, or until carrots are tender.

In a blender or food processor, puree cooked vegetables with remaining ingredients until completely smooth. You will need to do 2 batches.

Serve immediately or reheat later over low heat. Be careful not to boil when reheating as this will kill the enzymes in the miso.

4 servings.