Recipe: Carrot, Ginger & Miso Soup
With the chilly weather, I find myself craving warm and healthy soups to make sure I’m getting lots of vitamins and minerals to keep any little colds and flus at bay. The addition of ginger, garlic and onions in this recipe are great for boosting immunity. Carrots are high in beta-carotene (an antioxidant converted to vitamin A in the body), which is good for the eyes, reduces the risk of some cancers, and is great for anti-aging and beautiful skin!
Gluten/dairy/refined sugar/nut free, vegetarian
Serves 2 as a main, 4 as a side dish
800 grams carrots
1 tablespoon coconut oil (butter or ghee will also work)
1 diced onion
4 garlic cloves (minced)
1 tablespoon grated fresh ginger
500 milliliters vegetable broth (or water)
2 ½ tablespoons white miso paste*
Sesame oil (for drizzling)
Green onion (for garnish)
- Peel and thinly slice carrots.
- Melt coconut oil in medium sized pot. Add diced onion, garlic and sliced carrots and sauté until onions are translucent (about 5-10 minutes)
- Add vegetable broth and ginger, cover pot and simmer until carrots are tender (about 10 minutes), stirring occasionally.
- Use a stick immersion blender in the pot (or use a blender in batches) until you get a nice smooth consistency.
- In a separate bowl, add miso paste and ½ cup blended soup and stir until mixed thoroughly. Add this back into the soup and stir until mixed through the whole soup.
- Dish up into bowls, drizzle with sesame oil, and garnish with chopped green onions.
*You can probably substitute other miso pastes but it will change the flavor. White miso paste is more mellow and sweeter. Also note that other miso pastes may contain gluten (if made on barley).