- 10 minutes
- 15 minutes
This is a simple soup that you can serve year round. Use any miso paste you prefer, and feel free to vary the twists. You might want to squeeze in lemon juice for spring, or ginger juice for summer in place of the gremolata. The gremolata I used here, is often served on fish, and is equally good in soups or salads. Feel free to vary that as well, swapping mint for the parsley, or lime for the lemon.
- Heat the oil in a pan over medium low heat.
Saute the onion slices and then add the carrots.
Add just enough water to almost come up to the top of your carrots (about 3 Cups).
Place the lid on the pot and bring to a boil, then turn the heat down and cook for ten minutes or until the carrots are tender.
Blend the soup with the miso paste and then add the twist
Mix the finely chopped garlic, parsley and lemon zest in a bowl. Use as a garnish