Miso Cream of Carrot Soup

🧂 Ingredients

• 48 ounces baby carrots

  one and a half 32-ounce bags
• 1 tbsp olive oil
• 2 tbsp freshly chopped ginger
• 4 tbsp white miso paste

  heaping tablespoons
• 1 head garlic
• ½ cup Ricotta cheese
• 2 Yukon potatoes
• 64 ounces chicken broth

  2 boxes

Instructions

• 1 Fill a Dutch oven or large pot with salted water. and bring to a boil.
  Add carrots and reduce to a simmer. Simmer until carrots are fork-tender. About
  15 minutes.
• 2 Drain your carrots in a colander and set aside. 
• 3 In the same Dutch oven, heat olive oil and sauté garlic until fragrant. Then add
  your carrots to the garlic and mix well.
• 4 Next, add half the miso paste and stir until carrots are completely coated. 
• 5 Now, take your chopped potatoes and add them to the pot, followed by the chicken
  broth, your ginger, and the remaining miso paste.
• 6 Bring to a boil then reduce to simmer. Simmer until potatoes are fork-tender.
  About 15 minutes.
• 7 Once all your veggies are tender, (This is really important!), turn the heat off
  and blend with your immersion blender until you reach your desired consistency.
  Add the ricotta cheese and blend again until creamy. If you don't have
  an immersion blender, blend in a food processor or a traditional blender. 
• 8 Finally, taste and season with salt and pepper.
• 9 Store in an air-tight container in the refrigerator and reheat in the microwave.

Nutrition Info