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
Heat the coconut oil in a large saucepan and sauté the onion, garlic, ginger, and chili over medium heat.
Step 3/4
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.
Step 4/4
- 2½ tbsp light miso paste
- 1 lime (juice)
- coconut milk for serving
- cilantro for garnish
- salt
- pepper
Remove the soup from the heat and purée with a hand blender. Return to heat and add the miso paste and lime juice. Simmer for 2 min. more. Add a dollop of coconut milk to each bowl, garnish with cilantro, and season with salt and pepper. Enjoy!