Ingredients
Equipment
Method
- Peel and chop 2 medium carrots and ¼ medium yellow onion, and peel and mince ½ teaspoon ginger.
- Warm 1 teaspoon olive oil in a small pot over medium heat. Once it starts to shimmer, add the onion to the pot and sauté until translucent. Add the ginger and cook for another minute, and then add the carrots and cook for five minutes more.
- Slowly pour in 1 cup low-sodium vegetable broth, reduce the heat to medium-low and cook covered for 15 minutes or until you can easily pierce the carrots with a fork.
- Pour into a blender and purée on high for a minute or two (see notes).
- Scoop out a couple tablespoons of soup in a serving bowl and mix with 2 teaspoons white miso paste, then add the rest of the soup along with the juice of ¼ small orange, ⅛ teaspoon sea salt, and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley if desired, and enjoy!
Nutrition
Notes
Blender: A high speed blender such as a Vitamix or Beast Mini Blender is recommended for this soup to achieve a velvety texture, but you can also use a regular blender with good results by puréeing on high for a minute or so longer.
Miso paste: White miso paste has a milder flavor perfect for this carrot soup, but red miso paste will work as well. If using red miso, you may want to cut back on the amount you add by about half since it does have a stronger flavor and might overpower the soup.
Storage: Store in an airtight container in the fridge for up to 4 days.
