Pureed Carrot Soup —Serves 6 7 cups water 12 carrots, cut into pieces 1/4 lemon with peel 2 Tablespoons light miso or to taste 2 Tablespoons fresh dill

Bring water to a boil. Add carrots and lemon. Cover and simmer until carrots are tender, about 20 to 30 minutes. Remove lemon and discard. Puree in blender or food processor with miso and garnish with fresh dill. (A pureed carrot soup using carrots, onion, garlic, and celery with a squeeze of fresh ginger is a spicier autumn choice. Topped with some Sesame Salt, this variation is very tasty.)

Vegetable Minestrone —Serves 6 1 1/2 quarts water 1 strip kombu sea vegetable (optional) 1/2 cup brown rice 1 Tablespoon fresh or 1/2 Tablespoon dried thyme 1 Tablespoon fresh or 1/2 Tablespoon dried marjoram 2 leeks, cut into 1/2-inch pieces 1 potato, cut into cubes 2 stalks celery, chopped 3 carrots, cut into pieces 1 cup broccoli florets

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Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books ...more

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