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2 tablespoons coconut oil

1 medium yellow onion, peeled and chopped

3 cups vegetable broth

1 pound carrots, peeled and chopped

2 tablespoons fresh ginger, peeled and grated

2 teaspoons tamari

¼ teaspoon sea salt

3 tablespoons miso paste

½ cup coconut milk + more for garnish

2 teaspoons apple cider vinegar


1. In a large pot over medium heat, melt the coconut oil. Add the onions and cook until transparent, then add the broth, carrots, ginger, tamari, and salt. Cover and bring to a boil, then reduce heat to simmer.

2. Cook until carrots are soft when pierced with fork, about 5 minutes. Let cool for about 10 minutes (until it’s hot but not uncomfortable to touch), then add to blender with coconut milk, apple cider vinegar, and miso paste.

3. Blend until very creamy; add additional salt to taste.

4. To serve, swirl through additional coconut milk, if desired, then dust with crushed sesame seeds.