Ginger Miso Carrot Soup
  • 1 Tbsp extra-virgin olive oil
  • 1 onionpeeled and diced
  • 2 garlic clovespeeled and diced
  • 2 Tbsp peeled and grated gingerroot
  • 2tsp red miso paste
  • 4cups diced carrots
  • 1/2cup yellow split peasrinsed and drained
  • 5cups low-salt vegetable or chicken stock
  1. In large saucepan over medium heat, add olive oil and onions. Cook for 5 minutes then add garlic, gingerroot, and miso paste. Stir for about 30 seconds then add in carrots, split peas, and stock. Bring to a boil and cook until carrots are soft, approximately 30 minutes.
  2. With an emersion blender, or transfer to a blender, purée soup. Serve immediately.
Recipe Notes

Per serving: 153 calories; 6 g protein; 3 g total fat (1 g sat. fat); 26 g total carbohydrates (8 g sugars, 8 g fiber); 265 mg sodium