Carrot & Ginger Soup

Carrot-Ginger Soup

2 tablespoons olive oil

1 tablespoon sesame oil

2 pounds carrots, peeled and chopped fine

1 cup yellow onion, small diced

1 tablespoon finely chopped garlic cloves

2-inch piece of ginger, peeled, minced or grated on a microplane

3 ½ - to 4 cups vegetable stock

1 tablespoon white miso paste

Optional 1 cup heavy cream

For serving the soup:

Toasted sesame seeds

Furikake

Thinly sliced chives

Heat the olive oil and sesame oil over medium heat, cook the carrots, onion, and garlic until tender, at least 5 minutes. Add the ginger and stock. Bring to a boil then down to a simmer and cover for 20 minutes. Working in batches, use a blender to puree the soup until smooth. Return the soup to the pot. Whisk in the miso paste, add the cream and heat through. Check for seasoning.