Roasted Carrot Onion Pureé Soup

I love sweet puree soups, they are the ultimate comforting sweet creamy dish. When it is cold and gloomy outside it is the perfect thing.

There so many different ways to prepare your vegetables for a pureed soup.
If I have a long amount of time and looking for something not to overbearing but sweet, cooking the vegetables (such as squash, carrots, yams or even cauliflower) Nishime style results in a soft subtle sweetness that is deeply nourishing .
But today I wanted something a little bit more rich. I decided to oven roast some carrots I had around with a little oil, salt and pepper. I also had a little bit of baked yams leftover that I wanted to add with it because why not!

While my carrots were roasting. I started some caramelizing onions. Then When the carrots were all done I added them and the yams to the pot with the onions added some water and seasoning and let it all cook together for a little while.
 Blended it up, squeezed a little grated ginger in, and enjoyed my self a bowl of delicious sweet carrot puree soup. The yams effected the color a little bit making it on the darker side. All in all I am very happy with how it came out!

 I got an email the other day containing a list of the top 25 Macrobiotic blogs and how exciting it was to find my blog on it!! I highly recommend you go check out the list and follow every blog that is on it if you are not already. So many amazing people sharing their love for yes delicious plant based food but also Macrobiotic studies to understand the world and the interactions we have with food, emotions, people, the world. 

There is some great stuff on that list so go check it out!

https://blog.feedspot.com/macrobiotic_blogs/

Winter is a time to keep things simple. and this winter food is no exception for me. with all the holidays in the winter with all the fun delicious food. I make a point to add some simple comforting meals in my diet.  A balanced meal for me is one that contains various elements, a meal that checks all the boxes. Such as whole grain, leafy green vegetables, root vegetables, sea-vegetables, beans, and something fermented like pickles. 

For Lunch 

Brown Rice

(watch and learn how to make Brown Rice here)

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Wakame Salad with Cucumber and a Brown Rice Vinegar Dressing

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Blanched Bok-Choy

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Pickled Beets and Dill Pickles

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Chickpea Soup

Warm soup on a cold day is the best! 

It just feels so right and healing even when there is nothing wrong.

First snow day of the the winter for me sounded like the perfect day to have some warm sweet vegetable adzuki bean soup!

For Lunch/breakfast

Sweet Vegetable Adzuki Bean Soup

with Onions,Carrots,Squash,Cellery, Turnip Greens, Ginger,Adzuki Beans

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Hot Fresh Tofu 

(watch and learn how to make Tofu here)

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Blanched Napa Cabbage

 Soft creamy sweet delicious puree squash soup is just what I have been loving lately!

Squash is just coming into season and now everywhere. Which is perfect, sweet vegetables is just the thing to soften and relax, balance out the weather getting cold and having a contracting effect on our bodies. 

You can make a puree squash soup many different ways with lots of different fancy garnishes. But today we are going to keep it simple with just a few ingredients:

Butternut Squash (you can use Kobocha squash as well)

Onion

Salt 

Scallion for garnish

1:Chop vegetables 

Start by chopping up your squash, it doesn't really matter what shape. 

You can choose to keep the skin of the squash on or off. With butternut squash skin being similar in color as the rest of the squash I like to keep it on if it is a organic squash.

Other squashes of more green color skin might effect the color of the soup at the end. 

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Chop onion to the same size as your squash

2: Cooking

I like to sauté or sweat the onions with a pinch of salt to bring our the sweetness

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Once the onions are softened I add the squash, and just cover the vegetables with water. Bring to boil.Turn heat down and cook for about 20 to 30 minutes. Until squash is soft 

3: Blending and seasoning

Once the vegetables are cooked it is time blend. You might have to do this in a couple of batches depending on the size of your blender. 

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After everything is pureed and smooth heat back up on the stove and add seasoning to taste. I just added a pinch more salt and thats it! Garnish with scallions or caramelized leeks is another favorite.  

Thats one of the ways I like to make puree squash soup and I hope you liked it. If you give it a try let me know and tag Macrofoodeveryday on Instagram I would love to see how it came out! 

For Lunch

Puree Squash Soup

garnished with scallions 

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Brown Rice with toasted Sesame Seeds

(watch and learn how to cook Brown Rice here) 

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Blanched Kale

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Tempeh cooked with Kimchi 

(watch and learn how to make Tempeh here)

For Lunch

Cous-Cous

with Quick Ume pickled Cucumbers

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Blanched Bok-Choy

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Lentils fried with Onions and Garlic

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Squash Soup with Caramalized Onions

with Toasted Pumpkin Seeds

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Leftover Grain Patties, White Rice, Barley, and Millet, Seitan Sausage. 

(of as my brother calls them "All the junk in the kitchen Patties")

whatever they were delicous.

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Blanched Broccoli and Carrots

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Kidney Beans

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Sautéed Bok-choy and Tofu

(watch and learn how to make Tofu here)

Traveling, Traveling, Traveling....It got a little crazy there for me for a while. but I am happy to say I get to settle down a little bit. in Asheville North Carolina!

 I am going to be focusing on making the best content I can for this Blog and also more cooking videos! 

The holidays are just getting me excited. 

I am going to get some stuff done!! 

Most of the cooking of the food on this blog will probobly be my cooking this winter. 

I am always looking to collaborate with people who love good food! 

For Lunch

Brown Rice

(watch learn how to make Brown Rice here)

with roasted Sesame Seeds

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Black Bean Vegetable Soup

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Soba Salad with Baked Sweet Potato, Argula, Cucumber, and a Mustard dressing

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Sautéed Cabbage

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For Dinner

Veggie Stirfry Rice with the leftover Rice

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Bllanched Kale

 For Lunch 

MIlllet with Onions 

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Arame Citrus Arugula Salad with a Brown Rice syrup and Mustard Dressing

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Blanched Collard Greens

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Steamed Tofu with a Ginger Shoyu Sauce

(watch and learn how to make Tofu here)

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For Dinner

Brown Rice with Almonds

(watch and learn how to make Brown Rice here)

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Tofu Stirfry with Onions, Bell Peppers, and Parsley 

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Leftover blanched Collard Greens and Cauliflower

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Pressed Napa Cabbage Salad with Carrots and Apple

(watch and learn how to make Pressed Salad here)

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White navy Bean Soup with Tomato and Onion

For Lunch

Brown Rice cooked with Yams 

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Yellow lentil Dal 

with Onions, Garlic, Potatos,Corn, Cumin, Coriandar, 

-

Blanched Kale

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Beet Salad

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For Dinner

Millet 

with 

Gravy made out of carmalised Onions,Flour, Olive oil, Garlic, and Vegetable stock, Shoyu.

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Boiled Broccoli and Caulifower with a Lemon Dressing

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Baked Yams

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Leftover Dal made into a Soup

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

with toasted Pumpkin Seeds

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Shreded Apple, Carrot, Kale Salad 

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Fried Wakame with Carmalised Onions and Mirin

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Kimchi

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Pinto Bean soup.

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For Dinner

White Basamati Rice

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Vegetable Stirfry with Tofu,Onion,Carrot,Broccoli, Bell peppers,

with a Ginger,Garlic,Shoyu,Arrowroot sauce.

(watch and learn how to make Tofu here)

You don't see Adzuki beans very many places. which is crazy cause I think it is one of the best beans. Adzuki Bean soup can be healing and just feel like a bowl of comfort for me. Adzuki Beans go best with a nice sweet Squash I think.

For Lunch
Barley Rice
(watch and learn how to make Brown Rice here)
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Sauerkraut
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Blanched Vegetable Salad
Kale, Carrots,Cabbage
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Sautéed Hijiki with Burdock
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Adzuki Bean Soup

 Spring Sprouts! At the long house today for lunch there was a amazing sprout carrot salad. which is so exciting after months of winter. to have fresh little baby sprouts! 

For Lunch

Adzuki Bean Brown Rice

(watch and learn how to make Brown Rice here)

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Sprout Salad with grated Carrot and creamy Dressing

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Sautéed Broccoli

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Roasted Carrots

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Kimchi

 (Our Kimchi is finally ready and it is so good! everyone should make kimchi or some kind of pickle at home)

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Bancha Tea

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Brown Rice

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Kinpira with Carrots, and Burdock

(watch and learn how to make Kinpira here)

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Blanched Collard Greens

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Red Lentil Soup

For Lunch

Tempura Squash, Carrots, and Tofu

(watch and learn how to make Tempura here)

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Udon Noodles with a Kombu Shoyu Broth 

(watch and learn how to make Udon Noodles here)

garnished with Scallions 

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Blanched Kale

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For Dinner

Brown Rice

(watch and learn how to make Brown Rice here)

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Roasted Root Vegetables Squash,Carrots,Beets

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Blanched Kale and Daikon with Lemon 

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Arame with dried Tofu

(watch and learn how to make Tofu here)

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Pinto Bean Soup 

 For the last month I have been living with my dad so I could cook for him. Which has been a big change. unfortunately I had to drop a lot of things in my life (like this blog) to adjust to the new routine. 

I have been really enjoying cooking in smaller quantities unlike normally cooking for the whole 30to 50 people in the community. I have been able to experiment more and that has been fun. 

And I want to share that with everybody again! 

For Lunch

Adzuki Bean Brown Rice

(watch and learn how to make Brown Rice here)

Garnished with Roasted Sesame Seeds

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Onion Shoyu Pickles

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Nori

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Kimpira made with Carrots, Burdock, and Ginger

(watch and learn how to make Kimpira here)

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Blanched Vegetable Salad with Cabbage, Radishes, and Collard Greens. 

with a Olive Oil, Lemon, salt Dressing. 

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Noodle shoyu Ginger Broth garnished with Cilantro

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For Dinner

Soba Noodle

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Vegetable stirfry with Onions,Cauliflower, Cabbage, and a bit of Wakame, and Kudzu to thicken it.

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Pan Fried Tofu

(watch and learn how to make Tofu here)

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Steamed Broccoli