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.

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!

Enjoy your meal!