Ingredients

• 1 tbsp olive oil
• 1 ½ medium onions, diced
• 3 cloves garlic, minced
• 4 medium to large carrots, sliced
• 1 tsp sea salt
• 2 ½ cups (600ml) water
• 14 fl. oz (420ml) can coconut milk
• 2 tsp Madras curry powder, or to taste
• ⅛ tsp of pepper, or to taste
• 2 tbsp Mitoku Organic Sweet White Miso
• 2 tbsp raw carrot, peeled and grated

Preparation Method

1. Heat the oil in a pot, and sauté the onion and garlic over medium heat for 2 to 3 mins, or until the onion is translucent. Add the carrots and salt and sauté for 2 mins more.
2. Add the water and coconut milk, bring to a boil, then reduce heat and simmer, covered, for 20 mins or until vegetables are tender. Add the curry powder and pepper and simmer for 2 mins more.
3. Half fill a blender with some of the soup, add the miso, and blend well. (Caution! Blending hot soup can be dangerous. Do not fill the blender more than half-full.) Pour the pureed soup into a large bowl, and continue blending portions until all of it has been pureed.
4. Return the soup to the pot, stir in the grated raw carrot, and bring to a simmer. Remove from the heat and serve hot.

Recipe by John & Jan Belleme