Carrot Soup with Miso & Sesame (with thanks and credit to Smitten Kitchen)

I use Clear Spring Organic Sweet White Miso, which, in their online blurb, it is recommended to use (sparingly) instead of milk or cream in soups or mashed potatoes. An excellent tip for dairy-free goodness. 

2 tablespoons olive oil
2 pounds carrots, peeled,sliced

2 leeks, chopped and washed - my option - or an 1 onion, chopped
4 cloves, peeled and smashed
1 tablespoon (at least) finely chopped or grated ginger
4 cups vegetable stock
1/3 cup white miso paste

Toasted sesame oil

Heat oil in heavy large saucepan over medium heat. Add carrots, onion, leeks (if using) and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in a blender. In a small bowl, whisk together the miso an 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.

(Temple soup: my body is a temple, pure in spirit if not in thought).

                                                                                     

My supper; mashed potato & celeriac, a tin of canned tuna and seasoning - shape into patties and cook in the oven until crispy-hot. I have a thing for tartare sauce.