- olive oil - 2 items. spoons
- carrots - 900 Grams
- large bulb - 1 piece
- garlic - 4 teeth (medium or 6 small denticles)
- ginger - 1 Art. spoon (or more to taste)
- vegetable broth - 4 glasses
- white miso paste - 1/4 cup (or more to taste)
- toasted sesame oil - To taste
- green onions - 2 pieces
1. Peel carrots and finely chop. Peel the cloves of garlic and chop. Grate or grind ginger. Very finely chop the green onions. Heat the olive oil in a large saucepan over medium heat. Add carrots, onions and garlic. Fry until the onion is clear, about 10 minutes. 2. Add the vegetable broth and ginger. Cover and simmer until the carrot is soft, stirring occasionally, for about 30 minutes. 3. Using a submerged blender, stir the soup until a smooth consistency of puree is obtained. If you do not have a submersible blender, you can use a conventional blender, pour soup into the bowl, and then return it to the pan. In a small bowl, whisk miso and 1,5 cups of soup. Pour the mixture back into the pot with soup. Season to taste with salt, black pepper, add extra miso, if necessary. Spoon the soup on plates, pour with sesame oil and sprinkle with green onions. Immediately submit.
Servings: 4