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
  1. Peel and roughly chop the carrot and onion. Peel the ginger and slice into thin pieces. Peel the garlic cloves. 
  2. Add all of the vegetables to a pot with the broth or water. 
  3. Bring the mixture to a simmer and let cook until all of the vegetables are tender. 
  4. Puree with an immersion blender. 
  5. Add in the miso paste and mix using the immersion blender until smooth. Taste for seasoning and add more if you prefer. 
  6. Add in the cooked pasta and a squeeze of lemon. Serve and enjoy. 

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