Carrot Coconut Miso Soup
serves 4
This warming vegan soup is rich in Vitamin A, and tastes great. It’s dairy free & gluten free
I large onion, chopped
1 tbsp + 3 cups vegetable stock (use organic stock from health food stores)
2 tbsp fresh ginger, sliced
4 medium cloves garlic, chopped
1 tsp organic curry powder
2 cups sliced carrots, about 1cm thick
1 cup sweet potato, cut into about 2 cm cubes
150ml organic coconut milk ( I use Spiral Foods low fat coconut milk)
2 tbsp White (Shiro) Miso – or a little more to taste Sprinkle on Chili pepper to taste
- Chop onion and let it sit for at least five minutes to bring out its flavour.
- Heat 1 TBS broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring often.
- Add garlic and ginger and continue to sauté for another minute.
- Add curry powder and mix well with onions.
- Add broth, carrots, and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes.
- Add coconut milk.
- Blend in batches making sure blender is not more than half full. (When soup is hot, and the blender is too full, it can erupt and burn you.) Add pepper to taste.
- Return to soup pot and reheat.
- For best flavour and health properties, add miso paste last. Remove stock and mix in miso paste to desired taste. Or just add miso paste to your soup bowl and pour on hot soup.
This soup can also be used as a sauce for noodles, pasta and veggies.
