Doctor in the Kitchen: Carrot Cashew Miso Dip
Mar 01, 2022 12:00AM ● By Dr. Sarah Axtell
This dip is full of gut-loving probiotics thanks to the miso. It makes a delicious appetizer for hosting guests, or keep it in the fridge for an easy snack or light lunch. Serve with raw veggies and crackers.
4 large carrots, chopped
½ cup raw cashews
1 cup vegetable broth or bone broth
2 Tbsp miso
¼ cup water
In a small sauce pan, combine carrots, cashews and broth. Bring to a boil. Lower heat to a simmer and cover. Cook 10 to 15 minutes or until carrots are tender. In another small bowl, whisk together miso and water until miso is dissolved. Combine carrot mixture and miso water in a food processor. Process until well combined.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
4 large carrots, chopped
½ cup raw cashews
1 cup vegetable broth or bone broth
2 Tbsp miso
¼ cup water
In a small sauce pan, combine carrots, cashews and broth. Bring to a boil. Lower heat to a simmer and cover. Cook 10 to 15 minutes or until carrots are tender. In another small bowl, whisk together miso and water until miso is dissolved. Combine carrot mixture and miso water in a food processor. Process until well combined.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
