Carrot Ginger Miso Soup
2 tbsp onion, chopped
3 cups vegetable broth
1 pound carrots, peeled and chopped
2 tbsp ginger, grated
2 tsp tamari
¼ tsp sea salt
3 tbsp miso paste
½ cup coconut milk
2 tsp cider vinegar
Melt coconut oil over medium heat. Add onion and cook until transparent.
Add broth, carrots, ginger, tamari, and sea salt and stir together. Cover and bring to a boil and then reduce heat to simmer.
Cook until carrots are tender, about 5-10 minutes. Allow to cool for about 10 minutes.
Add coconut milk, miso paste, and cider vinegar. Use an immersion blender or add ingredients to a blender and puree until smooth.
Garnish with extra coconut milk if desired.
200 cals, 18g C, 5g P, 13gF