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

Canadian Living - Quick & Easy - - VEGETARIAN -

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.

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