Carrot soup with seaweed crackers on the bowl.


You'll want to add the miso to this soup after everything has cooked because once miso boils all the healthy benefits contained within it  are destroyed. If you're not going to serve a crowd, you may want to divide the miso and soup into two portions and season half  of it now and the other half after you reheat it later.

Serves 4, Print Recipe Here

1 Onion, Chopped
3 Cloves Garlic, Chopped
1 Tbsp. Oil
8 Large Carrots, Peeled + Chopped (about 5 Cups)
½ tsp. Coriander
6-7 Cups Stock (Depending on how thick you like it)
5 cm Ginger (2 inch)
3 Tbsp. Miso
1 tsp. Tamari

Lemon Wedges
Chili Flakes

  1. Heat a medium pot to low and add the oil and onion. Sweat the onion until it turns soft and begins to become translucent. Add the garlic, coriander, and half the ginger (peeled and chopped). Stir for a few minutes then add the carrots and let them cook for a few minutes to mingle with the other flavours.
  2.  Next add 5 cups of the stock and bring the mixture to a simmer. Once it simmers, cover (slightly ajar is best) and let it cook until the carrots and onions are very tender, about 3o minutes or so.
  3.  Once the carrots are soft, take the soup off the heat and either carefully puree it in a blender, or use an immersion blender until it is 'souper' smooth (lol). Bring the remaining 1-2 cups stock (if you like a thicker or thinner soup) to a boil, take it off the heat,  and stir in the miso and tamari until combined. Add this mixture to the soup and stir to combine. Before serving squeeze in some lemon and garnish with cilantro, chives, chili, or whatever you're feeling.


I used Millet and Garbanzo bean flour here to keep it G/F, but feel free to use any flour.

¾ Cup Millet Flour
¼ Cup Garbanzo Bean Flour
½ tsp. Sea Salt
¼ Cup Water
1 tablespoon Olive Oil
½ Sheet Nori
Maldon Salt
Sesame Seeds

  1. Mix the flours and sea salt together. Stir in the water and oil and mix until combined. Flour a sheet of parchment and place the dough on top of it. Add a little more flour to the top of your dough and lay another sheet of parchment on top of it. Begin to roll out the dough as thin as you can. You should lift the top sheet of parchment after a couple of passes of the rolling pin to prevent the dough from sticking. You may need to add more flour as you go. Once the mixture is thin, remove the top sheet of parchment from the crackers and score them into squares or diamonds. Brush the top of the crackers with a little water and sprinkle with sesame seeds, salt, and chopped seaweed.
  2. Slide the bottom piece of parchment with the dough on it, onto a baking tray and bake at 180 C (350 F) for 15 minute. After this time check on them. The outer ones may be brown and crisp while the centre ones aren't cooked enough. Now is a good time to remove any cooked ones and space out any under baked ones. Return the tray to the oven and cook for a few minutes longer or until the crackers are crisp and brown.

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