Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 3 tablespoons miso paste (preferably white or yellow)
- 1 tablespoon fresh ginger, grated
- Salt and black pepper to taste
- Optional garnishes: green onions, sesame seeds, or cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until fragrant (3-4 minutes).
- Add carrots and ginger; cook for another 5 minutes until slightly softened.
- Pour in vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes until carrots are tender.
- Blend the soup until smooth using an immersion blender (or regular blender).
- Dissolve miso paste in a small bowl with hot soup, then stir back into the pot.
- Season with salt and black pepper; serve hot with optional toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg