Creamy Carrot Miso Soup

  • 2 cups carrots 
  • 2 small onions 
  • 3 stalks celery 
  • 4 cloves garlic 
  • 1 tbsp ginger minced 
  • 1 cup coconut milk 
  • 3 cups broth or stock 
  • 3 tbsp CinSoy Miso 

  1. Prepare your vegetables by peeling and chopping them.
  2. Add the vegetables, stock and coconut milk to a sauce pan and bring to a boil.
  3. Reduce heat and simmer until very tender.
  4. Add miso paste.
  5. Purée with an immersion blender or regular blender until smooth. 
  6. Taste and adjust seasoning to your preference.
  7. Top with some crispy fried CinSoy tofu, fresh scallions and a drizzle of our chili crisp. Enjoy!

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