creamy carrot ginger soup

One of our favorite soups for the season.

  • 2 tablespoons coconut oil

  • 1 medium onion, diced

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cloves garlic, minced

  • 1 1 1/2-inch piece peeled, fresh ginger, chopped

  • 1 1/2 tablespoons white miso paste

  • 6 medium carrots, peeled and diced

  • 6-8 cups low-sodium vegetable stock

  • Plain Greek yogurt, for garnish, optional

  • Black and/or regular sesame seeds, for garnish, optional

  1. In a large saucepan, heat coconut oil over medium heat. Add onions and cook until translucent, about 5 minutes. Season with salt and pepper. Add garlic, ginger, and white miso paste and cook for another minute. Add carrots and enough stock to cover, about 4 cups, and bring to a boil. Reduce heat to low and simmer for 35-45 minutes, until carrots are tender and you can pierce them easily with a fork.

  2. Using an immersion blender, purée until completely smooth (or transfer to a blender). If puréeing soup in a blender, you’ll need to add stock as you go because soup will be thick. Pour soup back into saucepan (if needed) and add 6 cups stock. Simmer soup over low heat until warmed through, 5-10 minutes. Stir in more stock if soup is too thick.

  3. Ladle soup into individual serving bowls, garnish as desired and serve warm.

Serves 4-6.