Ingredients

• Onions1 small, chopped
• Apple Cider Vinegar1 tablespoon
• Garlic2 cloves, chopped
• Apple1, cored and coarsely chopped
• White miso paste1 tablespoon
• Spices, black pepper1/4 teaspoon
• Ginger root2 teaspoons grated
• Carrots1 1⁄2 pounds, chopped
• Vegetable broth4 cups

Steps

1. 1. Heat 1⁄4 cup of water in a large pot over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the garlic and carrots and cook for 5 minutes longer, stirring occasion- ally. Stir in the apple, ginger, black pepper, and Light Vegetable Broth. Lower the heat to a simmer. Cover and cook until the carrots are soft, about 30 minutes.
2. 2. Ladle 1⁄4 cup of the hot broth into a small bowl or cup, add the miso paste, and stir until blended. Add the miso mixture to the soup along with the apple cider vinegar.
3. 3. Working in batches, transfer the soup to a blender and blend until smooth. Taste and adjust the seasonings, if needed. Return the pureed soup to the pot and heat until hot, if needed. To serve, ladle the soup into bowls and top with your choice of optional garnishes.