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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. carrots (8 medium, peeled and cut into large chunks)
- 2 oz. beets (scrubbed, peeled, and cut into chunks)
- 2 Tbsp. extra virgin olive oil
- 12 oz. onion (1 large, small dice)
- 3/4 tsp. sea salt
- 1/4 cup minced garlic (4 large cloves)
- 3/4 tsp. dried oregano
- 3/4 tsp. dried basil
- 1/4 tsp. fennel seed (toasted and ground)
- 2 1/2 cups cooking liquid (reserved vegetable)
- 1 Tbsp. red miso (dissolved in ¼ cup liquid)
- 2 Tbsp. umeboshi paste
- 1 tsp. balsamic vinegar
- sea salt
- freshly ground black pepper
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