• 1 lb carrots, peeled and cut into [q:2 1/2]-inch strips
• 2 Tbsp oil, divided
• 1 small onion, diced
• 1 Tbsp minced fresh ginger
• 4 cups low-sodium vegetable broth
• Salt
• [q:1/4] cup chopped fresh thyme for garnish (optional)

• Miso Ramen

  • Miso Broth
  • 2 bundles/packets (3 ounces, or 85 g) dried ramen noodles

• Toppings

  • 2 hard-boiled eggs, halved
  • 1 cup (50 g) bean sprouts, blanched
  • 6 snow peas, blanched
  • 2 to 4 slices ham

• [q:1 1/2] cups plain kefir
• 2 avocados, peeled, pitted, and sliced
• 2 cucumbers, peeled, seeded, and chopped
• 2 Tbsp lemon juice
• 1 garlic clove, chopped
• Salt to taste

• 1 Tbsp Eden Extra Virgin Olive Oil
• 1 cup onion, sliced thin
• 1 cup carrots, shredded
• 2 cups potatoes, peeled and diced
• 4 cups green cabbage, shredded
• 1 package (.88 oz) Eden Maitake Mushrooms, soaked in 3 cups warm water for 20 minutes, reserve soaking water
• 28 oz organic whole canned tomatoes, diced, including cooking water
  • or 3 medium fresh organic tomatoes, diced
• 1 cup Eden Three Onion Sauerkraut, and [q:1/2] cup sauerkraut juice
  • or EDEN Sauerkraut
• 5 cups water or homemade soup stock, including maitake soaking water
• [q:1/4] cup Eden Bonito Flakes, crumbled, optional
• [q:1/2] tsp Eden Sea Salt
• 2 pinches fresh ground black pepper
• 2 Tbsp fresh dill, chopped, for garnish

• [q:1 1/2] to 2 cups cremini and/or shiitake mushrooms, cleaned, stemmed, and sliced
• 8 oz firm tofu, well-drained and cut into small dice
• 2 to 3 scallions, green parts only, thinly sliced
• 6 to 8 stalks regular bok choy with leaves or 2 baby bok choy
• 2 to 4 Tbsp miso
• Freshly ground pepper, to taste

• 2 Tbsp coconut oil
• 3 cloves garlic, minced
• 2 tsp fresh ginger, minced
• 2 tsp curry powder
• 1 large sweet potato, peeled and cut into [q:1/2]-inch cubes
• 1 (14.5 oz) can diced tomatoes
• 1 cup red lentils, rinsed and drained
• 1 (13.5 oz) can lite coconut milk
• 2 cups vegetable stock
• Salt and freshly ground black pepper
• [q:1/2] cup chopped cilantro
• 1 lime, cut into wedges

• Broth

  • 6 cups low-sodium chicken broth
  • 1 celery stalk, diced
  • [q:1 1/2] cups frozen diced carrots or sliced fresh carrots, blanched
  • [q:1/4] tsp dried rosemary
  • 1 Tbsp dried parsley

• Soup

  • 2 cups chopped cooked chicken breast
  • 2 cups fresh or frozen cheese tortellini (about [q:7 1/2] oz)
  • Salt and freshly ground black pepper

• Garnish (optional)

  • Minced fresh parsley
  • Fresh thyme leaves

• 2 tbsp (28 g) butter
• [q:1/4] cup (40 g) chopped onion
• 2 celery ribs, chopped
• 1 clove garlic, finely minced
• 4 cups (960 ml) chicken broth
• 1 bay leaf
• 1 tsp dried parsley
• [q:1/4] tsp ground black pepper
• [q:1/2] tsp pink salt
• [q:1/4] tsp dried thyme
• 2 cups (280 g) cooked, cubed chicken
• 2 medium zucchinis, spiralized

Carrot Soup

• 1 yellow onion, diced
• 2 garlic cloves, crushed
• Olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 oz ginger root
• 1 lb 9 oz carrots, peeled and coarsely grated
• 2 Tbsp concentrated vegetable stock
• 4 cups water*
• Salt
• 1 cup dairy-free yogurt, to serve**

Orange-Marinated Lentils

• [q:1/2] cup dried red lentils
• Big bunch of flat-leaf parsley or cilantro leaves, chopped
• 1 spring onion (scallion), finely shredded
• Juice of [q:1/2] orange
• [q:1/2] tsp harissa*** or chili flakes
• 1 tsp ground cumin
• 2 Tbsp olive oil
• Salt