Carrot and Miso Soup

2 Reviews
100% would make this recipe again

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Ingredients

??? canola oil ???
??? onions, coarsely chopped ???
??? carrots, coarsely chopped ???
??? orange juice, freshly squeezed ???
??? gingerroot, coarsely grated ???
??? vegetable broth ???
??? miso (fermented soybean paste) ???
??? creamy soy preparation for cooking [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: chop them coarsely.
  2. In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, and broth. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.
  3. Far from heat, stir in the miso and soy preparation. Purée the soup in a blender or processor. Adjust the seasoning then serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (450 g)

Amount

% Daily Value

Calories

160

Fat

4 g

6 %

Saturated 0.4 g
+ Trans 0.1 g

2 %

Cholesterol

0 mg

Sodium

740 mg

31 %

Carbohydrate

29 g

10 %

Fibre

6 g

22 %

Sugars

14 g

Net Carbs

23 g

Protein

4 g

Vitamin A

164 %

Vitamin C

54 %

Calcium

7 %

Iron

9 %
More info

Claims

This recipe is :
Excellent source of  :
Potassium, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Fibre, Folacin, Magnesium, Manganese, Vitamin B6
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Vegetables 3
Meat and Alternatives 0
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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