Carrot, Ginger and Miso Soup - The Perfect January Detox Recipe

After the heavy Christmas period, this is the perfect low calorie soup with all the added benefits of miso for your gut health and ginger for your immune system

Ingredients

2 tablespoon oil

1 onion, diced

4 cloves garlic, minced

450 grams of carrots, thinly sliced

1 or 2 inch piece  ginger, grated (adjust  to your taste)

4 cups kombu dashi stock (or vegetable stock)

3 tablespoon white miso paste (shiro miso) (Note 1)

salt & pepper, as needed

Method

Heat oil over medium-high heat in a soup pot. Sauté onion, garlic, and carrot until onion is translucent. About 10 minutes.

Add ginger and kombu dashi stock. Mix well and bring to a boil. Reduce heat to a simmer, cover the pot, and cook until the carrot is very tender. About 30 minutes.

Turn off the heat. Puree the soup in a blender, or with an immersion blender. If using a blender, return pureed soup back into the soup pot.

In a small bowl, whisk together white miso paste and a ladle of the soup until the miso paste is fully dissolved. Return this mixture back into the soup pot. Add salt and pepper if needed.

Serve the soup hot in soup bowls