In order to make most creamy soups they get filled with added fat, but this carrot soup allows you to indulge without all the calories. Serve with a side of lean protein and a small salad for a fully balanced meal.
In a soup pot heat the olive oil over medium heat. Mix in garlic and onion with a dash of salt and cook for 4 minutes.
Add carrots and mix well, cooking for another 4 minutes. Then add water and bring to a boil.
Cover the pot and simmer until the carrots are tender, for about 20 minutes. Use a hand blender to process the soup until smooth.
Remove 1 cup of the soup and mix the miso into it until it is completely dissolved. Add this back into the soup and simmer for another 5 more minutes.
Nutritional Analysis: One serving equals: 187 calories, 4g fat, 27g carbohydrate, 5g fiber, and 5g protein.
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