Chef Craig at Madre Tierra shares recipe http://www.ranchodecaldera.com

1. Ghandi Soup<br />yield 2 cups<br />ingredients:<br />4 c young carrots (coarsely chopped)<br />2 c yellow onion (coarsely chopped)<br />1 clove garlic (minced)<br />2 T fresh ginger (finely grated)<br />1 T fresh turmeric (finely grated)<br />1 T white miso<br />¼ c olive oil<br />3 T white rice<br />2 t lemon juice<br />zest from one lemon<br />2 t salt<br />½ t white pepper<br />-in a large saucepan heat olive oil over medium heat<br />-add onion and sauté until golden but not brown<br />-add garlic, ginger, turmeric and rice stirring frequently for 5 minutes<br />-add carrots, miso, salt and water and simmer, covered until carrots are tender (about 20 minutes)<br />-transfer contents to a blender<br />-puree, strain and return to saucepan<br />-add lemon juice, zest and white pepper and simmer for 10 minutes<br />-adjust seasoning and serve with toasted croutons<br />