Try though it might, my poor little body just can't seem to get over last week. Maybe it was working 32 hours in two days. Or that, for six days straight, every meal I ate was some combination of bread and cheese (I am not making this up). Or the excessive drinking that seems intrinsic to the life of a swingin' culinarian. All I can say that it is with great irony that I am staying home sick the day after being officially offered the job I've been unofficially doing for nearly two months.
Enter the botanical rescue squad! Ginger, miso, and local honey for immunity, and good god, anything vegetal. Nothing has to be prepped for looks, and there's something so earthy and wholesome going on here that it can't not make you feel better. At least, I hope that's the case for me.
3 cups water or stock
5-6 carrots, scrubbed and roughly chopped
1 large onion, roughly chopped
I medium potato, peeled and chopped
1-inch piece of ginger, peeled and finely chopped
1 heaping tablespoon miso paste, preferably white (I used brown, which I don't actually love, but it worked.)
1 tablespoon honey
olive oil for saute
Heat the oil in stock pot over medium heat. Add the onions and stir until translucent, about five minutes. Add the ginger and carrots and cook for a couple more minutes, until the carrots start to soften. Add the water or stock, cover and bring to a boil. Reduce to a simmer and cook for about twenty minutes, or until the carrots and potato are softened. Remove from heat, then stir in the honey and miso paste (it's important to add the miso at the end – boiling miso kills its happy little microbes that lend it its healthful quality). Puree with an immersion blender or food processor and season with a few grindings of black pepper. Serves 2-3.