Ginger Miso Carrot Soup

This soup seamlessly blends the natural sweetness of carrots and zesty ginger with the added umami of rich, creamy miso. The bulk of this soup is provided by the humble carrot and yellow split peas, both of which you may already have in your fridge or pantry, making this soup convenient, budget friendly, and simple to prepare.

Ginger Miso Carrot Soup

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Course

Main Course, Main Dish

Servings

5 people

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Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 onion peeled and diced
• 2 garlic cloves peeled and diced
• 2 Tbsp peeled and grated gingerroot
• 2 tsp red miso paste
• 4 cups diced carrots
• 1/2 cup yellow split peas rinsed and drained
• 5 cups low-salt vegetable or chicken stock

Ingredients 1 Tbsp extra-virgin olive oil 1 onion peeled and diced 2 garlic cloves peeled and diced 2 Tbsp peeled and grated gingerroot 2 tsp red miso paste 4 cups diced carrots 1/2 cup yellow split peas rinsed and drained 5 cups low-salt vegetable or chicken stock

Course Main Course, Main Dish Servings 5 people Print Recipe

Instructions

1. 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.
2. With an emersion blender, or transfer to a blender, purée soup. Serve immediately.

Recipe Notes

Per serving: 153 calories; 6 g protein; 3 g total fat (1 g sat. fat); 26 g total carbohydrates (8 g sugars, 8 g fiber); 265 mg sodium