Creamy Carrot Soup

By Cathe Olson

My daughters call this 'Smoothie Soup' since it is finished in the blender. They like to drink it warm out of a cup. This soup is delicious with a sandwich or toast.

1 pound carrots, cut into thick slices (about 3 1/2 cups)

1 clove garlic

chopped 1/4 onion

chopped 1/4 strip kombu sea vegetable

3 cups water

2 teaspoons Bragg Liquid Aminos

1 tablespoon tahini or peanut butter

2 teaspoons miso

4 ounces tofu (optional)

1 tablespoon minced fresh dill or 1 teaspoon dried 1/4 cup minced fresh parsley

Place carrots, garlic, onion, sea vegetables, and water in medium-size pan. Cover and bring to a boil over high heat. Reduce heat and simmer 15 to 20 minutes, or until carrots are tender.

In blender or food processor, puree cooked vege-tables with remaining ingredients until completely smooth. (You will need to do this in two 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.

Yield: 4 servings