Coconut Carrot Miso Soup
A rich and velvety soup to start the winter off right.
You guys. Have I got a power salad for you! I know, it’s been a while since I posted one like this. This one is worth the wait, I promise.
This salad came to be while Dave’s parents were visiting us earlier this year. Dave and his parents were hard at work painting our house (yes, the OUTSIDE!) a beautiful bright blue. Hydrangea blue, I’ve decided to call it. For years it’s been a greenish greyish bluish color that looked a little different every day, based on the sunlight. It was time for a change!
But there is such a thing as too many cooks, and in my opinion four people painting a house is too many cooks. So instead, I worked in the garden and on logistics. Somebody’s gotta make sure that people eat (and at a normal time!)
I’m guilty of totally neglecting these things on big shoot days, where I am so focused on the task at hand where I forget to eat, forget to use the restroom, forget to drink water and forget where I put basically everything. It was also 100 degrees (for real! in Oregon!) that weekend and I tried to help everyone stay well hydrated and well fed! And then we had some fun in the afternoons after everyone worked so hard all day, touring distilleries, heading to wine country and exploring our favorite Portland restaurants.
Our house looks amazing, and I’m so grateful for the hard work everyone put into it! Making a rocking awesome salad was just one small way to say thanks.
What I really love about it is all of the delicious bits of protein and healthy fats. Chicken. Greek yogurt, Chevre. Avocado. And it’s already gluten free, grain free and low carb, if you’re into those types of things. Oh yes. This is a good one.