Carrot Turmeric Miso Soup

Carrot Turmeric Miso Soup

A quick and healthy soup made with sweet winter carrots and the super spice turmeric, then seasoned with fermented miso. So simple, so delicious – carrot turmeric miso soup is a vegetarian weeknight meal, and perfect for Meatless Monday! {Vegan, gluten-free, dairy-free}

One of the many super cool things about being a vegetable gardener is what happens in the winter. First, there’s the break. I love gardening, but it’s a full contact sport, people, and by the end of the growing season, I’m ready to hang up the gloves, the knee pads, and the shovels for a month or so.

Ingredients

  • 1 tablespoon avocado or coconut oil
  • 2 small leeks, white and light green sections, chopped
  • 1 pound carrots, sliced (peel them if you don't know their source)
  • 3 cups vegetable broth
  • 1 teaspoon Kosher salt
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • 2 tablespoons white miso (optional, but recommended)
  • 1/4 cup coconut milk
  • chopped cilantro, for garnish
  • sliced almonds, for garnish
Read the whole recipe on SoupAddict.com