Probiotics are the most commonly associated word with gut health, and for good reason: Having a good balance of bacteria is essential for a healthy gut, and thus an overall great state of general health. This soup gets its probiotics from miso, a Japanese paste made by fermenting soybeans that chefs love for the rich, savory flavor it adds to dishes. Because probiotics are heat sensitive, in this recipe the paste gets blended in at the very end. This soup has all the sweet comfort of the carrot and ginger, but with a deeply satisfying and elegant complexity.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
- Difficulty Level Super easy and quick
Fat Free, Gluten free, High Fiber, Low Calorie, Low carbohydrate, Low Fat, Portion Perfect, Sugar Free, Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, peeled and chopped
- 3 cups vegetable broth
- 500 gr carrots, peeled and chopped
- 2 tablespoons fresh ginger, peeled and grated
- 1/2 teaspoon sea salt
- 2 tablespoons dark miso paste
- ½ cup milk + more for garnish
- 1 teaspoons apple cider vinegar
Nutrition Info
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1 serving = 120 calories
Instructions
- In a large pot over medium heat, melt the coconut oil. Add the onions and cook until transparent, then add the broth, carrots, ginger and salt. Cover and bring to a boil, then reduce heat to simmer.
- Cook until carrots are soft when pierced with fork, about 10 minutes. Let cool for about 10 minutes (until it’s hot but not uncomfortable to touch), then add to blender with milk, apple cider vinegar, and miso paste.
- Blend until very creamy; add additional salt to taste.
- To serve, swirl through additional milk, if desired,
- Servings : 4
- Ready in : 20 Minutes
- Course : Appetizers, Main courses
- Recipe Type : beef, Soups
- Ingredient : Apple cider vinegar, Carrots, Ginger root, Milk, Miso paste, Olive oil, Onion, Salt, Vegetable broth
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