Creamy Carrot Miso Soup

I know I've been MIA for a while.  There's so much I want to post here, including healthy kosher food reviews...but...what can I say? I'm a busy mom!  I'll try to post here more regularly!

Meanwhile, this yummy carrot soup is from Cooking the Whole Foods Way By Christina Pirello
1 teaspoon olive oil
1 clove garlic, minced
4 shallots, peeled and diced
4 cups baby carrots
4 cups vegetable stock
2 tablespoons white miso
Salt to taste
Dill for garnish

Heat olive oil in soup pot over medium heat. Add garlic and shallots with a little salt and cook for 3-4 minutes. Add carrots, another pinch of salt and cook, stirring, until coated with oil. Add stock and bring to a boil after high heat.  Reduce heat, cover and simmer over low heat until carrots are tender - 20 - 25 minutes. Puree with a stick blender. Add miso and stirr until dissolved -- do not boil miso! Simmer soup 3-4 minutes more. Serve garnished with fresh or dried dill.

Comments

[Josh Neumann]

Looks excellent, thanks for posting.