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!

Meal Basics.

 When you start cooking consistently enough you will start finding your meal basics. The combinations of ingredients you learn to depend on when you need a good solid meal that makes you feel healthy and ready for everyday.

My basics are a Whole Grain, Bean or bean product such as Tofu or Tempeh, long cooked Root Vegetable,  Blanched Green Vegetable and something acidic or fermented, fresh Salad with a lemon dressing, or some kind of Pickles

There are so many combinations of these dishes and it never really gets old for me. its a great meal.

What are your meal basics?

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

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Blanched Kale

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Baked Yams

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Garlic Fried Black Beans

garnished with Avocado

-

Dill Sauerkraut

 

 

 For Lunch

Soft cooked Polenta

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Nishime Squash,Daikon and Sweet Yam

(watch and learn how to make 

Nishime here)

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Carrots and Tops

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Leftover Blanched Collard and Carrots

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Garlic Fried Beans

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For Dinner

Barley

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Baked Sweet Yam

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Sautéed Kale with crumbled Tofu

(watch and learn how to make Tofu here)

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Vegetable broth, 

with Brown Rice Pasta, Squash, Carrots, Cabbage,Daikon,Shoyu,Salt,Vinegar 

Being a vegan and vegetarian the question I get asked a lot is where does my protein come from? So here is attempt putting sharing some information about it.

For Lunch

Brown Rice cooked with Yams 

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Yellow lentil Dal 

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

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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 Pasta Salad with Broccoli, Radish,Bok-choy,

with a Pumpkin Seed Parsley Vinegar Garlic Dressing 

-

Baked yams with Salt, and Pepper.

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Panfried Tofu with Shoyu and Mirin.

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For Dinner

White Basmati Rice

with a spoonful of leftover Pumpkin seed Dressing 

-

Sauteed Kale

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Chickpea Salad

 with (pretty much everything I could find)Chickpeas, Red Onion marinated in Umeboshi Juice, Carrots,Bell Pepper, Radish, Dill, Cucumber massaged with salt. Beets, Cilantro, and Tahini, Lemon, Rice syrup, Umeboshi Dressing.

I am back in California. it has been a whole year since I have been this warm.

It is really amazing how you crave such different foods in different environments. a couple of days ago I was in Alaska making pot-pie. and today salad and smoothies are what I want!

 Making our way to Mexico today, going to be staying there for four or five days then back to Santa Monica! 

For Lunch 

Reheated leftover Brown Rice

(watch and learn how to make Brown Rice here)

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Gomashio 

(watch and learn how to make Gomashio here)

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Natto 

(watch and learn how to make Natto here)

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Baked Yams and Parsnips 

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Salad 

with Lettuce, Cucumbers, Olives, Tomato, Avocado, Sprouts, Sesame Dressing 

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For Dinner

Mixed Quinoa

(watch and learn how to make Quinoa here) 

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Sautéed Kale with scrambled Tofu 

(watch and learn how to make Tofu here)

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Leftover Salad 

For Dinner at my sisters place

Pinto Beans cooked with Vegetables 

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Polenta with Sweet Corn

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Iceberg Lettuce Salad with Cucumbers

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Bread with Tomato Sauce

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Dinner I made at a friends house

Millet with Yams and Onions 

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Stifry Veggies with Tofu, Bok-choy, Kale, Broccoli, Daikon

(watch and learn how to make Tofu here)

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Salad with Cucumbers 

and a Tahini white Miso, Maple Syrup, Apple Cider Vinegar Dressing

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French Lentil Soup

For Lunch 

Brown Rice

(watch and learn how to make Brown Rice here)

-

Miso roasted Walnuts 

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Sautéed Dandelion Greens

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Nishime Daikon and Carrots

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Blanched Collard Greens

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Baked Yams

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For Dinner

Miso Soup

(watch and learn how to make Miso Soup here)

-

Deep Fried Mochi 

(watch and  learn how to make Mochi here)

 For Breakfast

Soft Rice with Onions and Miso

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Blanched Collard Greens

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Miso soup

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Dulse with Sesame Seeds (I missed all the Dulse)

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For Lunch

Yellow Lentil Soup 

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Chestnut Brown Rice

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Steamed Yams and Mushrooms with a Pumpkin Seed Sauce

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Sauteed Kale with Corn

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Blanched Vegetable Salad with Cabbage, Carrots, and raw Cantaloupe 

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Sauerkraut 

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For Dinner

Lasagna with a Carrot Sauce and Tofu and Vegetables

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Brown Rice

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Leftover Soba turned into a Salad with Deep Fried Tempeh

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Raw Salad with Radishes and Almonds and a Raspberry vinaigrette dressing

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Blanched Kale and Red Cabbage

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White Navy Bean Soup