Carrot Miso Soup
Servings: 6 people
Cost: $10.00
Equipment
- large pot with lid
Ingredients
- 2 tbsp olive oil
- 2 lbs carrots peeled, thinly sliced
- 1 large onion finely chopped
- 4 garlic cloves 4 regular or 6 small, peeled and mashed
- 1 tbsp ginger finely chopped or grated ginger, or more to taste (it could easily be doubled)
- 4 cups bone broth chicken or vegetable
- 1/4 cup white miso paste adjust to taste
Instructions
- Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth, miso and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.Puree soup in batches in blender, or all at once with an immersion blender.
Notes
When I first posted this recipe I was vegan, but bone broth is now a big part of our lives because of it’s gut health benefits. It help line the gut, to prevent and heal leaky gut, and it’s collagen is great for your skin. The kids don’t like to drink it, so soup is a great delivery system for them. It greatly improves immunity which is super important this time of year.