1 1/2 cups sliced carrots

1 1/2 cups sliced celery

1/2 cup sliced onions

1 1/2 cups peas

4 thin slices ginger root

1 -2 garlic cloves minced

8 cups water

2 tablespoons organic olive oil

1/4 cup snipped dulse (sea vegetable)

1 1/2 teaspoon lemon juice

1 1/2 teaspoons tamari sauce

1 teaspoon honey

1/8 teaspoon cayenne pepper

2 tablespoons light organic miso

Garnish: 2 scallions chopped and organic sesame seeds, toasted and ground

1.  In stockpot, add oil and sauté the carrots, celery, peas, onions, ginger and garlic for 10 minutes.

Remove the ginger slices.

2.  Add the water, dulse, lemon juice, tamari, honey and cayenne.

3.  Cover the pot and simmer for 10 minutes.

4.  In a small bowl, mix the miso with a few tablespoons of hot soup until well blended.

5.  Add to the soup, stirring well.

6.  Serve garnished with scallions and sesame seeds.

Secrets of the Chef...

To reheat leftovers, use low heat and avoir boiling soup.

This soup is excellent for your immune system.