Ginger Miso Carrot Soup
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 medium onion peeled and diced
- 2 cloves garlic peeled and diced
- 2 Tbsp gingerroot peeled and grated
- 2 tsp red miso paste
- 4 cups carrots diced
- 1/2 cup yellow split peas rinsed and drained
- 5 cups vegetable or chicken stock low-salt
Instructions
- In large saucepan over medium heat, add olive oil and onions. Cook for 5 minutes then add garlic, gingerroot, and miso paste. Stir for about 30 seconds then add in carrots, split peas, and stock. Bring to a boil and cook until carrots are soft, approximately 30 minutes.
- With an emerssion blender, or transfer to a blender, purée soup. Serve immediately.
