2 Tbs olive oil
2 lbs carrots, peeled & thinly sliced
1 large onion, finely chopped
4-6 garlic cloves, peeled & smashed
1 Tbs ginger, grated or finely chopped
4 cups vegetable broth or chicken stock
1/4 cup white miso paste
Drizzle of toasted sesame oil
2 scallions, thinly sliced
2 Tbs Rice Wine Vinegar
1 Tbs sugar
1. Heat oil in Dutch oven or a large saucepan over medium heat. Add carrots, onion, garlic, & ginger. Sauté until onion is translucent, about 10 minutes. Add broth, cover, & simmer, stirring, occasionally until carrots are tender, about 30 minutes.
2. Once carrots are tender, puree soup with an immersion blender or in batches in a blender. In a small bowl, whisk together the miso & half a cup of the soup. Stir the mixture back into the pot of soup. Season with salt, pepper, or additional miso to taste.
3. Ladle into bowls and garnish with a drizzle of sesame oil and pickled scallions