Cold Season Carrot Ginger Soup
- 1 large carrot
- 1 small yellow onion
- 5 cloves garlic
- 1/2 inch ginger
- 4 cups low sodium vegetable broth or water
- 2 tbsp CinSoy Miso
- 1 cup cooked orzo or pastina
- Lemon to taste
- Peel and roughly chop the carrot and onion. Peel the ginger and slice into thin pieces. Peel the garlic cloves.
- Add all of the vegetables to a pot with the broth or water.
- Bring the mixture to a simmer and let cook until all of the vegetables are tender.
- Puree with an immersion blender.
- Add in the miso paste and mix using the immersion blender until smooth. Taste for seasoning and add more if you prefer.
- Add in the cooked pasta and a squeeze of lemon. Serve and enjoy.