FOR THE SOUP:
1 tbsp coconut oil, melted
1/2 onion, sliced
1/2 tsp cumin seeds
500g carrots, roughly chopped
1/2 tsp white miso paste
FOR THE SALAD:
50g freekeh (or buckwheat for wheatfree alternative)
10g dried cranberries, soaked in a little warm water for 10 minutes then drained
1/4 onion, finely chopped
1/4 celery stick, finely chopped
1/4 carrot, finely chopped
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Carrot, Cumin and Miso Soup with Grain Salad
To help calm the mind you need to calm and gently nourish the digestion, as the two are intrinsically linked – hence all those phrases like 'food for thought'. The digestion likes naturally sweet foods such as carrots and squash, and also gentle aromatic herbs and spices such as cinnamon, cumin and basil, so for mindful soup go with the simplest soup of all: carrot and cumin.
Heat the coconut oil in a large pan, add the onion and cook for 10 minutes until soft. Push the onion to one side to create space in the pan and add the cumin seeds. When the seeds start to release their aroma, add the carrots and give everything a good stir. Add the miso paste and stir it in through the vegetables, then add 400ml of just-boiled water from the kettle. Bring to the boil, then simmer for 10 minutes, or until the carrots can be easily pierced with a sharp knife. Process the soup in a blender or food processor until smooth.
To make the salad, put the grains in a pan, cover with water and bring to the boil. Simmer until the grains are cooked (check the packet for instructions). When the grains are cooked, drain and mix them in a large bowl with the drained cranberries, onion, celery and carrot.
Serve the soup topped with a couple of spoonfuls of the grain salad.