Carrot and Miso Soup | Oregonian Recipes

Ingredients

• 2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
• 2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
• 2 slices uncooked bacon, coarsely chopped
• 1/4 cup finely chopped celery (from about 1/2 rib)
• 1 teaspoon medium-strength miso, such as awase, or equal parts red and white miso
• Salt
• Freshly ground black pepper
• 1 to 2 tablespoons chopped cilantro leaves, for garnish