I’ve never been a huge fan of carrot soup.  I think it’s the limited texture and mouthfeel, so I get bored eating it. Lately we’ve been blessed with an abundance of beautiful purple carrots so I decided to make a soup that would satisfy my tastes. I jazzed this up with corn, sesame seeds, and chives. It makes for a great light dinner with plenty of crunch.

The recipe:

• 2 tsp ghee
• 8 peeled purple carrots
• 1 small onion
• 6 peeled garlic cloves
• 1 inch piece of peeled ginger
• 2 ears of fresh corn, cooked
• 3 cups of water
• 1 tbsp soy sauce
• 1 tbsp  miso paste
• 1 tbsp toasted sesame seed oil
• 1 tbsp each of black and white sesame seeds
• 1 bunch of chopped chives

In a food processor, chop the carrots, garlic, ginger, and onion. Heat ghee in a pan. Add the carrot mixture to the heated ghee and sauté for 5 minutes. Add 3 cups of water and cook for 20 minutes. Transfer to a blender and make a smooth soup. Transfer to bowls. Using a fork, mix the miso paste with little hot water to soften, then add it to the soup. Cut the cooked corn from the cob. Use It along with the chives, sesame seeds, and sesame oil to top the soup.

Pitta- this is a bit heating, so cool it down with plenty of fresh cilantro leaves

Kapha- omit the sesame oil and add some pepper to spice things up

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