Serves 4

Cooking time: 30 minutes

What you need:

• Olive oil
• 1 medium onion, diced
• 3 cloves garlic, peeled and smashed
• 2 cups carrot, chopped
• Salt
• 1 pouch of Haven’s Kitchen Gingery Miso
• 1 (22oz.) container of broth (We prefer Brodo!)
• ¼ cup pepitas, toasted
• 3-4 scallions, sliced

How to make it:

1. Heat a glug of olive oil in a soup pot or Dutch oven over medium heat and sauté the onions and garlic until they are tender
2. Add your carrots + a pinch of salt and sauté until the carrots begin to soften
3. Squeeze in ½ a pouch of the Gingery Miso and give it a quick stir, then add the broth and bring it to a simmer. Add salt to taste
4. Cook the carrots until they are tender, about 15-20 minutes
5. Blend until smooth adding in a drizzle of olive oil and salt to taste
6. Garnish with the pepitas and scallions and serve