Carrot Miso Soup

2 tablespoons olive oil

2-3 big carrots, peeled, thinly sliced

1 large onion, finely chopped

4-6 garlic cloves, peeled and smashed

1-2 tablespoon finely chopped or grated ginger

4 cups vegetable broth

1/4 cup white miso paste, or more to taste

Sesame oil

2 scallions, very thinly sliced

Heat oil in a heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in a blender, or all at once with an immersion blender. In a small bowl, whisk together the miso and a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper, or additional miso to taste. Finish with sliced scallions and a drizzle of sesame oil.