Carrot-Ginger-Miso Soup • 3 Tbsp. olive oil • 3 small yellow onions, diced • 2 inches, fresh ginger, minced • 4 cups chopped and peeled carrots (about 1 1/2 pounds) • 4 cups water • 1/2 cup freshly squeezed orange juice • 1 Tbsp. Japanese miso • salt to taste (via My New Roots: Psychedelic Spring Soup)
Fennel pesto from farmer’s market will add a little twist to this classic!
Rhubarb Compote « food & style
I was eyeing the fresh rhubarb at the market today… now I have a great reason to buy some!
