Carrot Miso Soup

2 tablespoons olive oil
2 pounds carrots, peeled and sliced in 1/2-inch rounds
1 large yellow or white onion, chopped
4 garlic cloves, smashed with the back of a knife
4 cups vegetable broth
2 tablespoons ginger, peeled and minced
1/4 cup white miso paste*
Toasted sesame oil, optional
Scallions, chopped, optional

In a large pot over medium heat add the oil, carrots, onion, and garlic. Saute until the onions become translucent. Add in the vegetable broth and ginger, bring to a boil, then lower to a simmer and continue to cook for 30-50 minutes, until carrots are tender. Allow soup to cool before transferring it to the blender (in batches), pulse to desired consistency. Return soup to the pot and add in the miso paste, whisk until incorporated. Reheat, then serve with a drizzle of sesame oil and chopped scallions over top.

*Miso paste comes in a variety of colors (white, yellow, red, brown) and can be a tricky item to find, however, Whole Foods does currently carry it. It comes in a tub in the refrigerated section.

Adapted from Deb Perelman