Carrot Ginger Miso Soup with Sesame Crunch Topping

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, minced
• •5 large carrots, peeled and sliced
• •4 cups vegetable broth
• •2 tablespoons white miso paste
• •1 cup coconut milk
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/4 cup sesame seeds
• •1 tablespoon honey or maple syrup
• •1 tablespoon soy sauce
• •1 tablespoon sesame oil

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Sauté the onion, garlic, and ginger until fragrant and softened, about 5 minutes.

3. 3

   Add the sliced carrots and vegetable broth, then bring to a boil.

4. 4

   Reduce heat and simmer for 20 minutes, or until the carrots are tender.

5. 5

   Remove from heat and let cool slightly.

6. 6

   Blend the soup using an immersion blender or in batches in a high-speed blender until smooth.

7. 7

   Stir in the miso paste and coconut milk until fully combined. Adjust seasoning with salt and pepper as desired.

8. 8

   To prepare the sesame crunch topping, toast sesame seeds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.

9. 9

   In a small bowl, mix toasted sesame seeds with honey or maple syrup, soy sauce, and sesame oil.

10. 10

    Serve the soup hot, topping each bowl with the sesame crunch mixture.