Carrot Ginger Soup

Recipe courtesy of Terry Walter's "Clean Food" Cookbook

• 2 tablespoons grape seed 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 of vegetable stock
• 3 tablespoons mellow white miso
• chopped fresh parsley for garnish

In large pot over medium heat, saute 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 handled blender. In small bowl, dissolve miso in 1/2 cup  room temperature water and stir into soup. Garnish with parsley and serve.

Serves 4