- 3 cups of sliced carrots
- 1/2 cup minced white or yellow onion
- 2 tablespoons grated gingerroot
- Pinch of sea salt (optional)
- 1/2 pound silken soft tofu
- 3 tablespoons mellow white miso
- Salt, to taste
- Fresh grated nutmeg
Place carrots, onion and ginger root in a saucepan with enough water to cover by about one inch. Bring to a boil, reduce to low, cover and cook for ten minutes.
Add to food processor or blender with tofu and miso. Purée until smooth. If thicker than desired, add very hot water to desired consistency. Taste, and add more miso paste to taste, and/or a pinch of sea salt. Serve with a bit of freshly grated nutmeg.
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