Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon sesame oil or 1/4 cup water (for water saute) 2 – 2 1/2 lbs. carrots, peeled and chopped 1 large onion, diced 4 garlic cloves, minced 1 1/2 tablespoons fresh ginger, finely grated 4 cups water or vegetable broth (I used veg paste with water) 1/4 cup (4 tablespoons) white miso paste 2 – 4 oz. organic silken tofu, thin sliced 1 inch pieces (optional) cayenne pepper as garnish, to taste scallions or chives, thinly sliced

Preparation

• Instructions Saute: In a large dutch oven or pot, heat oil over medium heat, add onion and carrots, saute 5 minutes, or until translucent, add garlic and ginger, cook 1 minute more. Simmer: Add the liquids, bring to a boil, cover, reduce heat to low and simmer for 20 minutes, stirring occasionally, or until carrots are tender. Puree: Let soup cool a bit. Add miso to soup and puree using 1 of 3 methods: An immersion blender right in the pot, a food processor or a regular blender. You may have to puree the latter two methods in batches. Finishing: Add a bit more water as needed. Taste for seasoning adding salt, especially if you didn’t use veggie stock you may like to add salt. Add pepper, more miso or grated ginger to taste. Serve: Ladle the soup into serving bowls, top with sliced tofu, a sprinkle of cayenne for some heat and a nice bunch of chives or scallions. Enjoy! Serves 3 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating.