Hands-On Time: 15 minutes
Total Time: 40 minutes
Yield: Serves 5
1 cup diced onion
2 cloves garlic, crushed
1 teaspoon olive oil
6 medium carrots, diced
5 cups spring water
11/2 teaspoons sweet white miso
1/4 teaspoon ginger juice
1/4 cup chopped parsley
1. In a large soup pot, sauté onion and garlic in olive oil over medium-high heat until translucent, about 5–7 minutes.
2. Add carrots and water. Bring to boil, reduce heat to medium-low, and simmer, covered, until carrots are soft, about 20 minutes.
3. In a small bowl, purée miso in a little cooking liquid. Add miso purée to soup.
4. Add ginger juice. Simmer 3 more minutes.
5. Purée soup in a food mill or blender. Garnish with parsley.
Per Serving: Calories: 90 | Fat: 1 g | Saturated fat: 0 g | Cholesterol: 0 mg | Sodium: 180 mg | Total carbohydrates: 18 g | Dietary fiber: 5 g | Sugars: 0 g | Protein: 2 g