Carrots are my favorite snack, not a day goes by, without some carrot in one of my daily dishes. This warm soup is a comforting choice up here in the cool Pacific Northwest! Very easy recipe!
Soup
2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste
To finish
Drizzle of toasted sesame oil
2 scallions, very thinly sliced
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth 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. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.
Recipe adapted from Smitten Kitchen
Jasmine and Vanilla 
Very pretty plating!
Where do you get miso paste? That’s the second recipe I’ve seen today that calls for it.
You can get Miso Paste in any Health Food or Asian Store. You can buy brown or yellow miso.
I used yellow miso for this recipe…but both work. Thanks for visiting!