I originally posted a similar recipe to this one for Sunset Soup on my Bean Vegan blog last year – with this photograph. This recipe is slightly different, using golden beets instead of squash. I think I like it better! Anyway, we had it at suppertime a couple of days ago and we’re planning on having it again soon. Great soup.
1 cup chopped raw carrots
1 cup chopped raw golden beet
3/4 cup raw cranberries (I used frozen)
1 Tbsp grated ginger root
1-1/2 to 2 cups water (This is approximate. Fiddle around until it’s the right consistency for you.)
1 Tbsp white miso
1 Tbsp Braggs aminos/all-purpose seasoning
Freshly ground black pepper to taste
salt (if needed) to taste
Zest the orange, remove the white pith with a sharp knife and discard, slice and chop the orange flesh, removing seeds as you go.
Put all ingredients (including the orange zest, unless you want to reserve a few strands for garnish) into your blender and puree, adding more water if needed to get to the desired consistency.
Garnish if you like with some of the orange zest – and a few dried cranberries are pretty if you forgot to save some of the fresh ones.