- 10 minutes
- 15 minutes
- 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