GINGER MISO SOUP
INGREDIENTS:2 large onions - chopped
4 cloves garlic - crushed
large knob ginger - peeled
1 tsp ground turmeric
3 large carrots - chopped
500g pumpkin - chopped
1.5 ltr bone broth or stock
2 tbs miso paste
juice of 1 lemon
METHOD:Melt coconut oil in a large saucepan and gently cook onions until softened.
Add ginger, garlic and turmeric and cook until fragrant, about one minute.
Add the carrots, pumpkin and stock and cook for 15-20 minutes, until vegetables are cooked. Stir through the miso paste, lemon juice, salt and pepper.
Use a hand blender to blend the soup and taste for seasoning.