Miso Carrot Ginger Soup
Category: Main, Soups
Yield: About 5 cups
- 2 Tbsp olive oil
- 5 medium carrots, diced
- ½ one large yellow onion, diced
- ½ bell pepper (red, orange, or yellow), diced
- 4 cloves garlic, minced
- 1 Tbsp fresh grated or jarred ginger
- 1 tsp turmeric
- ¼ cup white (shiro) miso
- 4 cups low-sodium vegetable broth
- Heat olive oil in a stockpot over medium heat. Add carrots, onion, and bell pepper and saute until softened, about 8-10 minutes.
- Add garlic, ginger, and turmeric and cook, stirring constantly, for 1 minute.
- Add miso and broth and whisk to combine. Bring to a simmer and cook for 5-7 minutes.
- Pour mixture into a blender (or use an immersion blender) and puree until smooth.Serve hot.
Recipe by Baked In at https://www.baked-in.com/2014/01/03/miso-carrot-ginger-soup/
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