The rain has been letting up a little, but Miko is still not happy about going into the backyard.
Skipper could care less, he has no problem going outside to do his business while getting drenched.
He does care about food and lots of it because this dog is always hungry, he gets breakfast, dinner, and lots of snacks and wants more. The turbo appetite could be from his canine diabetes, even though he’s gained a lot of weight since we found him and put him on insulin, he still always wants to eat and drink.
I wanted a healthy dinner tonight after a stressful day and decided to create a raw soup with two of my favorite ingredients – carrots and ginger. This one is very thick and hearty and actually filling.
Creamy Ginger Carrot Soup
- 1/4 cup shelled hemp seeds
- 4 medium or 3 large carrots, chopped
- 1 tbsp. white miso paste
- 1/2 tsp. salt
- 1 tbsp. apple cider vinegar
- 1″ thick chunk of fresh ginger
- 1 tbsp. toasted sesame oil
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 1 large or 2 small servings.
Raw ginger has grown a lot on me since going vegan, I love to put chunks into raw dressings, smoothies, and soups.
It’s perfect for this soup with a savory and tangy kick blended with vinegar, sesame, and a slight sweetness from the carrots.
Also very simple to throw together in a blender, a win for a weeknight.
The texture is more like a creamy soft serve or pudding, very thick and heavy.
And the flavor is perfect with a playful zing.