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Carrot-Ginger Soup
Carrot-Ginger Soup Photo courtesy of Susan Whang

When it comes to cooking with carrots, we’re most likely to grate them over salads or serve them steamed as a side dish. But San Francisco-based health coach Susan Whang of Peas & Love has given us new reason to make them the main affair. Whang finishes this light and fragrant carrot-ginger springtime soup with umami-rich miso paste and coconut oil, which enhances the root vegetable’s inherent sweetness and helps decrease your craving for something sugary post-meal.

Makes 2 to 4 servings (about 4 cups)

4 large carrots (about 1 pound), peeled and chopped into 1-inch pieces

½ small yellow onion, finely chopped (about ½ cup)

½-inch piece of ginger, peeled and thinly sliced

2 garlic cloves, smashed

4 cups low-sodium or homemade vegetable stock or broth

1 tablespoon coconut oil

1 tablespoon miso paste

1 teaspoon sea salt, plus more for seasoning

2 tablespoons finely chopped flat-leaf parsley

Freshly ground black pepper

1. In a large saucepan set over medium-high heat, bring the carrots, onion, ginger, garlic and broth to a boil. Reduce the heat to medium-low and simmer until the carrots are tender, about 20 minutes.

2. Using an immersion blender or food processor, carefully puree the soup and, if using a food processor, return to the saucepan. Stir in the miso paste, coconut oil and sea salt, and add enough water to thin the soup, if desired. If needed, reheat the soup over medium heat until it is warmed through.

3. Season the soup to taste with salt. Divide the soup among two to four bowls, garnish with the parsley and black pepper, then serve immediately.

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