Coconut Carrot Miso Soup
A rich and velvety soup to start the winter off right.
Happy Friday, friends. Tonight we won’t be cooking because we’ll be celebrating Dave’s success at work! But first, we get to have lunch:
I love fruit and nut salads. I also love that you don’t have to cook anything for them.
Here’s what you need:
From there, there’s not much to it. Pit your cherries, and toss them with the rest of the ingredients.
No dressing necessary. Though some balsamic vinegar might be nice. The best part about this is that it’s organic, it’s easy to adapt to the seasons, and it takes no time at all to make.