Carrot Soup

• 100 g (3½ oz) carrot
• 400 ml (13½

Peel and cut carrot into chunks. Boil a pot of water and add in carrot. Simmer for about 15 minutes or until the carrot is soft. Remove carrot and leave to cool.

Add carrot and soymilk in a food processor. Blend until smooth. Transfer to a pot and add konbu dashi. Simmer for 10 minutes under medium heat and stir gently. Add salt to taste.

Spoon soup into 4 serving bowls and serv