Carrot miso soup

Nutrition per serving

• 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.

• Step 4/4

  
  • 2½ tbsp light miso paste
  • 1 lime (juice)
  • coconut milk for serving
  • cilantro for garnish
  • salt
  • pepper
  • hand blender
  • citrus press

  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!