Carrot Miso Soup with Ginger
Carrot Miso Soup is a bright and inviting orange colour dish to enjoy any time of the day. This Japanese miso kind of soup is unbelievably tasty.
Large cutting board
- 3 carrots
- 2 shallot
- 1 tbsp ginger
- 2 cloves garlic
- 1 tbsp miso paste
- 1 cup coconut milk
- spring onion
- 1/2 cup cashew
- pine nuts
Take a large cutting board and start peeling and chopping all veggies.
Toast ginger and garlic in a large saucepan on medium heat.
Add shallots and carrots and saute for about 10 minutes. Add the seasoning such as salt, pepper, and garlic powder.
Pour the water, add miso, and cashew and reduce the heat to low and simmer for about 10 minutes, or until carrots are soft and tender.
Pour 1 cup of coconut milk, and with the help of a blender, puree the soup right in the pot. Turn off the heat and adjust water or coconut milk if your soup is too thick. Adjust seasoning at liking.
Take a plate and attentively pour the soup: top chopped spring onion and pine nuts. Enjoy and savour every bite.
Sodium: 812mg | Calcium: 163mg | Vitamin C: 24mg | Vitamin A: 30589IU | Sugar: 26g | Fiber: 15g | Potassium: 1898mg | Calories: 1068kcal | Saturated Fat: 56g | Fat: 87g | Protein: 23g | Carbohydrates: 66g | Iron: 10mg