Miso Carrot Soup
This sunny, bright orange soup is an excellent source of vitamin A, while the miso contains active probiotic cultures that promote gut health. For a pretty presentation, sprinkle with thinly sliced green onions and drizzle with some additional sesame oil
HANDS-ON TIME: 20 minutes
TOTAL TIME: 30 minutes
MAKES: 6 servings
In Dutch oven, heat vegetable oil over medium heat; cook onion, celery and ginger, stirring occasionally, until softened, about 8 minutes. Stir in carrots, sugar and salt; cook, stirring, for 2 minutes. Stir in 6 cups water and broth; bring to boil. Reduce heat and simmer, stirring occasionally, until carrots are tender, about 12 minutes. Remove from heat. Using immersion blender, purée soup until smooth. Reheat over low heat.Whisk in miso paste; cook, whisking, until combined and warmed through, about 1 minute. Stir in vinegar and sesame oil. PER SERVING: about 136 cal, 8 g pro, 5 g total fat (1 g sat. fat), 22 g carb (5 g dietary fibre, 11 g sugar), 0 mg chol, 636 mg sodium, 491 mg potassium. % RDI: 7% calcium, 7% iron, 238% vit A, 13% vit C, 16% folate.