This is a very healthy and flavorful soup that only gets better after it’s been sitting in the fridge for a day or two. The miso, sesame, and ginger blend together to create a very savory and satisfying dish. Adapted from the Smitten Kitchen.
- 2 T canola oil
- 2 lbs/500g carrots, peeled and thinly sliced (into round disks)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 T ginger, grated (I freeze my ginger beforehand to make it easier to grate)
- 4 c vegetable stock
- 1/4 c miso paste
- 1 T soy sauce
- toasted sesame oil
- 2 green onions, finely sliced/chopped
- In a large saucepan, cook carrots, onion, and garlic in canola oil over medium high heat, 10 minutes or until onion is translucent.
- Add broth, soy sauce, ginger, cover and simmer for 30 minutes, until carrots are tender.
- Puree soup (either in batches in a blender, or all at once with an immersion blender) until smooth.
- Mix miso with a few tablespoons of water to form a thick paste, then mix into the soup and blend.
- To serve, drizzle a good amount of sesame oil on top of each bowl and sprinkle with green onions.