Carrot Ginger Soup

Happy autumn everyone! Anyone else love fall? The cooler evenings, the crisp morning air, pumpkins, sweet potatoes, and of course carrot ginger soup. Yes, this creamy, cozy soup is the perfect soup when you need something healthy and simple but not too heavy to warm you up:) The sweetness of the carrots and onions combined with the zing from the ginger is quite nice and a little addictive. Hope you love it and have a chance to make it for your friends and family! Enjoy:)

Recipe (serves 2-3 persons)
*vegan, vegetarian, gluten-free, dairy-free

3 small carrots, chopped
1 sweet onion, thinly sliced or chopped
1 garlic, minced
10g ginger, minced
extra virgin olive oil for sauting

1 teaspoon miso
1 - 1 1/2 cups organic soymilk (or any plant based milk)

Salt and pepper for taste

1. In a sauce pan, heat evoo on medium heat. Add onion, garlic, ginger and saut. Salt and pepper to taste.
2. Lower heat, cover and simmer (on super low heat) for 15- 20 minimum or until onion is translucent and carrots are soft enough to easily poke a toothpick through it. Try not to caramelize the onions:)
3. Add soymilk, bring to a boil. Right when it starts to boil, turn off the heat.
4. Blend. Feel free to use any blender you have. As long as a creamy consistency is reached, its good:)
5. Plate and enjoy!!

*always make necessary subs. If youre allergic to soy, feel free to use your favorite dairy-free milk:)

Thanks for watching! If you have a chance to try the recipe please let me know how it turned out in the comment section below!

Instagram: @gracesjapanesecooking

See you next week:)
Grace