Carrot Soup with Miso and Sesame

(recipe from Smitten Kitchen)

2 lbs. carrots, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 Tbsp. finely chopped or grated ginger, or more to taste
4 cups vegetable broth
1/4 cup white miso paste, or more to taste
2 scallions, very thinly sliced
drizzle of toasted sesame oil, to garnish

Saute carrots, onion and garlic in 1/2 cup of broth until onion is translucent.  Add remaining broth and ginger.  Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30-40 minutes.

Puree soup in batches in blender, or all at once with an immersion blender.  In a small bowl, whisk together the miso and a half-cup of the soup.  Stir the mixture back into the pot of soup.  Taste the soup and season with salt, pepper, or additional miso to taste.

Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.

(Very easy and very delicious!  Since I take soups to work for lunch mostly, I just mixed the scallions right into the pot of soup at the end and drizzled a little sesame oil.  The soup has a really lovely flavor and consistency.)