Ingredients
Equipment
Method
Cooking Steps
- Heat the olive oil in a large pot over medium heat until shimmering.
- Sauté the diced onion for 5-7 minutes until translucent and soft.
- Add minced garlic and freshly grated ginger, cooking for another minute.
- Stir in chopped carrots and cook for 5 minutes.
- Pour in vegetable broth and bring to a gentle simmer, cover and cook for 15-20 minutes.
- Blend the soup until smooth using an immersion blender.
- Dissolve miso paste in a ladle of hot soup broth and stir back into the pot.
- Mix in coconut milk and soy sauce, seasoning with salt and pepper to taste.
- Ladle into bowls and garnish with green onions and cilantro before serving.
Nutrition
Notes
Avoid boiling the miso after adding it to preserve its probiotics. Adjust the thickness with more vegetable broth as needed.
