Carrot Soup



  • 100 g ( oz) carrot
  • 400 ml (13½ fl oz) soymilk (unsweetened)
  • 400 ml (13½ fl oz) konbu dashi
  • Sea salt, as needed


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 serve.