"FATTY" AND SPICY MISO SOUP
by Oscar Umahro Cadogen

1/2 L water, preferably filtered or spring 1 tsp turmeric powder 1 tsp dried ginger powder 1 tsp paprika 2-3 tbs hatcho or mugi miso 2-3 tbs Udo's Choice® Oil Blend

Mix water and spices thoroughly in a suitably sized saucepan and bring to a boil over medium heat. Remove the saucepan from the heat and pour 3/4 dl of the spicy liquid into a small bowl. Dissolve miso in the small bowl by beating it with a fork and mix back into the saucepan. Finally, stir Udo's Choice® Oil Blend into the miso soup and serve.

THAI HOT AND SOUR SOUP WITH SHRIMP

Vegetarians can modify this spicy soup recipe from Thailand by replacing the shrimp with tofu, adding some baby spinach leaves, and omitting the fish sauce. All other steps are the same! Mmmm!

12 - 18 large raw shrimp
12 - 18 small button or straw mushrooms,
. . . halved or quartered 3 Tbsp. cilantro leaves, chopped
3 Tbsp. fresh lime juice
6 Tbsp. Udo's Oil Blend
nam pla fish sauce to taste

Stock: 8 Cups water 1 shallots, coarsely chopped 3 lemongrass stalks, cut into 2-inch lengths 3-inch piece of galingale, sliced 5 kaffir lime leaves, coarsely chopped 4 red chilies, halved 1 Tsp. salt

Shell and de-vein the shrimp, keeping the clean shells for the stock. Place all stock ingredients into a large pot, including shrimp shells. Bring stock to a boil and let simmer for 20 minutes.

Using a cheesecloth-lined sieve, strain stock into another pot. Discard solids. Boil clear stock, add shrimp and mushrooms, and simmer for 4 minutes.

Add cilantro, lime juice, and fish sauce to taste. Ladle into small bowls, add 1 tablespoon of Udo's Oil Blend to each, and serve.

CARROT AND GINGER SOUP

by Usha Menard . . . (Serves 6 - makes about 9 Cups)

1 lb. carrots, washed and chopped into 1 1/2 inch lengths 1 Cup sweet onions, diced 4 Cups chicken stock 2 Cups milk ½ Cup Udo's Oil Blend 2 Tbsp. fresh ginger, peeled and diced 1 Tbsp. honey 1 Tsp. salt 6 Tbsp. sour cream (garnish) 1 Tbsp. green onion, thinly sliced (garnish) Pepper to taste

In a large pot with ½ inch of water, cook onions and ginger for about 15 minutes on a medium heat. Add carrots and chicken stock, bring to a boil, and simmer for 45 minutes.

Transfer soup contents to a blender, blend until smooth and return to pot on low heat. Whisk in milk, Udo's Oil, and honey. Turn off heat immediately then add salt and pepper to taste.

Ladle, garnish with a tablespoon of sour cream and a sprinkle of green onion, and serve hot.