2 tablespoons grapeseed oil
1 onion, chopped
1 tablespoon grated fresh ginger
4 cups chopped carrots
1/2 cup rolled oats
1/2 cup orange juice (preferably freshly squeezed)
Water or vegetable stock
3 tablespoons mellow white miso
Chopped fresh parsley for garnish
Method
In large pot over medium heat, sauté onion and ginger in oil 3 minutes. Add carrots, oats, orange juice and enough water or stock to just cover carrots. Bring to boil, reduce heat, cover and let simmer until carrots are soft (about 20 minutes). Turn off heat and puree with handheld blender.
In small bowl, dissolve miso in ½ cup room-temperature water and stir into soup. Garnish with parsley and serve.
Serves: 4
Subject: CARROT GINGER SOUP 
