Instructions: Bring water to a boil. Add carrots and lemon. Cover and simmer until carrots are tender, about 10 to 20 minutes. Remove lemon and discard.

Puree in blender or food processor with miso, and garnish with fresh dill.

Top with some Sesame Salt: 1 part sea salt to 8-10 parts sesame seeds: pan roast (dry skillet) the seeds until they begin to pop. Remove from heat, mix with salt. Store in a spice jar in the refrigerator. Also called

"Gomasio."

REF: DIET FOR ALL SEASONS, by Elson M. Haas (Paperback -

NOTES : A pureed carrot soup using carrots, onion, garlic, and celery with a squeeze of fresh ginger is a spicier autumn choice.

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