Miso Carrot Soup features beta-carotene rich carrots, immune-boosting miso and ginger, and protein-packed tofu for a deliciously easy and healthy vegan soup recipe!
Ingredients (3 servings):
1 tbs sesame oil
7 cups carrots, peeled and chopped
1 large onion, diced
4 garlic cloves, minced
1.5 tbs ginger, finely grated
4 cups vegetable broth
1/4 cup organic reduced sodium miso paste
1.5 cup organic super firm tofu
1.5 sweet potato, peeled and chopped
Salt & cayenne pepper as garnish, to taste
Scallions, thinly sliced
Directions:
1. In a large pot, heat sesame oil over medium heat, add onion, carrots and sweet potatoes and sauté for 5 minutes until translucent. Add garlic and ginger, and cook for 1 more minute.
2. Add liquids, bring to a boil, cover, reduce heat, and simmer for 20 minutes until carrots and sweet potatoes are tender, stirring occasionally.
3. Let soup cool slightly. Add miso and puree using an immersion blender, food processor, or regular blender (in batches if needed).
4. Adjust seasoning with salt, cayenne pepper, more miso, or grated ginger as needed.
5. Serve the soup in bowls, topped with sliced tofu and scallions. Enjoy!
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