Ginger Carrot Soup

Ingredients

• Sweet onion

  raw

  1 onion or 331g

• Garlic

  raw

  2 cloves, minced or 6g

• Carrots

  raw

  3 cup chopped or 384g

• Apple

  without skin

  1 medium or 161g

• Ground ginger

  2 tsp or 4g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Miso

  1 tbsp or 17g

• Vegetable broth

  from bouillon, low-sodium

  4 cup or 960g

• Apple cider vinegar

  Great Value brand

  1 tbsp or 15g

Directions

1. Heat 1/4 cup water in a large pot over medium heat. Add onion and cook until soft, stirring occasionally. Add garlic and carrots. Cook 5 minutes longer and add apple, fresh ginger, black pepper and vegetable broth. Lower heat to simmer. Cover and cook until the carrots are soft, about 30 minutes. Ladle 1/4 cup of the hot broth into a small bowl and add miso paste, and stir until blended. Add the miso mixture to the soup along with the apple cider vinegar. Working in batches, transfer the soup to a blender and blend until smooth. Taste and adjust the seasonings, if needed. Return the pureed soup to the pot and heat until hot, if needed. Serve hot with garnish of chives, or coarsely ground black cumin.