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