Carrot miso soup

Step 1/4

• 500 g carrots
• 1 onion
• 2 cloves garlic
• 10 g ginger
• 1 chili

• vegetable peeler
• cutting board
• knife

Peel and dice carrots. Chop onion, garlic, ginger, and chili.

Step 2/4

• 2 tbsp coconut oil

• large saucepan

Heat the coconut oil in a large saucepan and sauté the onion, garlic, ginger, and chili over medium heat.

Step 3/4

• 750 ml vegetable stock

Add the diced carrots to the pan and briefly sauté before adding the vegetable stock and bringing to a boil. Reduce heat and leave to simmer for approx. 20 min., or until the carrots soften slightly.