Ginger Miso Carrot Soup - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 onion, peeled and diced
• 2 garlic cloves, peeled and diced
• 2 Tbsp (30 mL) peeled and grated gingerroot
• 2 tsp (10 mL) red miso paste
• 4 cups (1 L ) diced carrots
• 1/2 cup (125 mL) yellow split peas, rinsed and drained
• 5 cups (1.25 L) low-salt vegetable or chicken stock