A balance of raw with a hint of cooked bodes well in the winter months. Unfortunately, I have yet to make or sample a raw soup that I find on par with the cooked version (any favorite raw soup recipes out there - please let me know!).
Perhaps my love for cooked soup stems from the combination of soothing, comforting properties (there is nothing more satisfying than a warm soup during the cold Canadian winter) with the flavorful aromas of herbs, spices, and ingredients. Here is a recipe for a soup I made for a friend this week - a real pick-me-up comfort using carrots, miso, and topped with some almond cream.
Comforting Carrot Soup
7-8 large carrots, washed and peeled
1 small butternut squash
2 tbsp miso paste (dark)
4-5 cups of vegetable broth
1-2 cloves garlic
1/2 yellow onion, chopped
2 stalks celery, chopped
1 tbsp olive oil or coconut oil
1-2 tbsp cumin
Preheat the oven to 350 degrees. Cut the small butternut squash in half, removing seeds. Using a 9 x 9 baking dish, cook the squash (with 2 inches of water in the dish) for 20-30 minutes. Remove the skin, and set aside.
In a large pot, simmer the olive or coconut oil, adding chopped onion, garlic, miso paste and cumin for one to two minutes, or until onions are golden brown. Add the vegetable broth, chopped carrots, squash, and celery. Bring to a boil, and then reduce heat, cooking for 20 minutes or so. Puree the soup using a hand blender until processed and smooth. Serve in a lovely bowl with a dollop of almond cream.
1 cup almonds, soaked beforehand for at least 8 hours
1 clove garlic
1/4 tsp sea salt
3/4 cup water
juice of 1 lemon
Blend ingredients together in a blender until smooth. Will keep for 4-5 days in the fridge, or a few weeks in the freezer (defrost before serving).
give that dollop a swirl with a spoon and...