Isn't this soup pretty?
I mean...just look at that bright orange color. It's beautiful.
Oh...yeah...and it tastes good too.
Really good. And you can eat a whole bunch of it because it's nothing but veggies.
I only made enough for me for supper...which, as it turned out was enough for me for supper with some left over for lunch the next day. I really need to work on my serving sizes.
Miso Carrot Soup For One
1 tsp sesame oil
2 - 3 large carrots, diced (approx 2 cups)
1/2 cup onion, diced
2 cloves garlic, minced
1 stalk celery, finely diced
1/2 cup chicken broth
1 cup water
1 tsp Miso
1/2 cup 1% milk
1 tsp chives, dried
In a medium saucepan over medium heat, heat up sesame oil. Add in carrots, onions, garlic, and celery.
Cook and stir until onions start to soften. Add in chicken broth and water and boil until carrots are tender, about 15 - 20 minutes. (If most of the liquid seems to evaporate then simply add another 1/4 cup of water)
When carrots are tender, remove from heat and let cool for 5 minutes.
Place in blender or food processor and process until smooth. Add in Miso paste and blend again.
Pour back into saucepan and stir in the milk.
Heat over medium heat until steaming but not boiling. Serve. Sprinkle with dried chives if desired.
According to Myfitnesspal, for the entire recipe:
200 calories, 30 carbs, 5 fat, 8 protein.
200 CALORIES!!!! for the entire thing!!!!!! Trust me, it's a huge portion.
I think part of what makes this so good is the addition of the Miso paste. If you don't have Miso paste then you could do a bit of salt & pepper and generous dash of soy sauce. It won't be exactly the same but it will be similar.
You can have this made, from start to finish, in under 45 minutes.
Carrot soup would normally not be my first choice...but, now that I have made it and know how tasty it is...It's definitely moving up the list.
Be sure to visit Memories By The Mile for some great links!