The days are short and the nights are long as we experience the season of Makuru.  Here is a yummy, warming soup recipe from the book - The Waldorf School Book of Soups.

Rosemary Red Soup

3 medium carrots

2 beets

1 Tablespoon extra virgin olive oil

1 large onion, diced

2 Tablespoons fresh rosemary (or 2 tsp dried)

1 Tablespoon fresh oregano (or 1 tsp dried)

1 cup dried red lentils

2 bay leaves

6 cups water or stock

2-3 Tablespoons light miso

Scrub and chop carrots and beets.  Heat oil in a soup pot.  Add onion and saute until soft.

Add carrots and beets.  Saute a few minutes more.

Finely chop rosemary and oregano leaves, if using fresh herbs.

Wash and drain lentils.

Add herbs, lentils, bay leaves, and water or stock to onion mix.  Bring to a boil.  Lower heat and simmer for 40 minutes.

Remove bay leaves.  Puree soup in blender or processor.

Dissolve miso in 1/2 cup water and add to soup.

Gently reheat before serving.

Serves 6-8