This soup is part of our #GFSpringRefresh, a gentle cleanse designed to support your liver and gallbladder. Enjoy!
Carrot ginger 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 miso paste, or more to taste
To finish: Drizzle of toasted sesame oil and 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 with 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.
Created by Bonnie Crotzer for the #GFSpringRefresh