Ginger Miso Carrot Soup
Servings 5 people
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
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 emersion blender, or transfer to a blender, purée soup. Serve immediately.
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