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Cream of Carrot Soup

Cream of Carrot and Lentil, Seaweed and Miso soup
Preparation 15 min: Cooking 30 min

1kg carrots chopped roughly or food processed
1 clove garlic or to taste or use dried garlic powder if in a hurry
15 gms seaweed I use Atlantic wakame which has a robust stock taste but is a bit chewy ; for less visible seaweed use dilisk
1 lt milk or I use reconstituted 120 gm dried skimmed milk powder
30 gms brown rice flour
75 gms red lentils
pepper to taste
pinch nutmeg
Sweet white miso for serving
Yoghourt for serving if desired

Prepare the carrots and garlic, chop roughly or put through food processor.
Put the carrots in a large 3 lt saucepan with garlic and chopped seaweed and enough water to cover. Cook on a medium heat until soft.
Cook the lentils in a separate pan in ½ litre water until disintegrated – might be quicker than the carrots but overcooking is not a problem.
Add the lentils to the carrots and blend with stick blender into a puree; wakame will remain visible.
In a separate large jug put the rice flour, milk powder and enough cold water to  blend into a paste, add boiling water to 1 litre mark, blend with stick blender and add to carrot pure, blending again. Bring back to the boil and simmer gently 10 mins
Add nutmeg and pepper to taste, no salt should be required, there will be sufficient with sea weed and miso.

Pour into dishes and add a teaspoon of sweet white miso or to taste.

The lentils and rice flour make this a thick soup, a very filling complete meal in a bowl.

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