Carrot & Miso Soup

Ingredients:

Serves 2

• 500g carrots

• 1 white onion

• 2 cloves garlic

• 10g root ginger

• 1 red chili

• 2 tbsp coconut oil

• 750ml vegetable stock

• 2 1/2 tbsp light miso paste

• 1 lime (juice of)

• Coconut milk for serving

• Coriander leaves for garnish

• Salt & pepper

Instructions:

Peel and dice carrots, chop onion and chili, mince garlic, and grate ginger.

Heat the coconut oil in a large saucepan and sauté the onion, garlic, ginger and chili over a medium heat.

Add the diced carrots to the pan and briefly sauté before adding the vegetable stock and bringing to the boil. Reduce heat and leave to simmer for approximately 20 minutes, or until the carrots soften. .

Remove the soup from the heat and puree with a hand blender. Return to heat and add the miso paste and lime juice. Simmer for 2 minutes more.

Serve in soup bowls. Add a dollop of coconut milk to each bowl, garnish with coriander and season with salt and pepper. Enjoy!