Creamy Carrot Soup

This soup is unbelievably creamy and delicious, though it contains no dairy. It’s also incredibly simple to make. I love how the kitchen smells when this soup is simmering on the stove!

Here’s what you need:

• 1 Tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 small onion, diced
• freshly ground sea salt
• 4 cups carrots, diced
• 5 cups filtered water
• 3 Tablespoons white miso

1. In a soup pot heat the olive oil over medium heat. Add garlic and onion with a dash of salt and cook for 4 minutes. Add carrots and stir, cook for another 4 minutes. Add the water and bring to a boil.
2. Reduce heat, cover and simmer until carrots are tender, about 20 minutes. Use a hand blender to process the soup until smooth.
3. Remove 1 cup of the soup and mix the miso into it until dissolved. Add back into the soup and simmer for 5 more minutes.

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