The original recipe called for miso paste but I substituted it with tahini - it was what we had in the pantry and it is paleo-friendly. You could also use peanut butter or almond butter.
Adapted from Smitten Kitchen, serves six
2 tablespoons olive oil
2 pounds carrots, peeled and sliced
1 large onion, finely chopped
4 garlic cloves, chopped
2 tablespoons ginger, grated
4 cups vegetable or chicken broth
1/4 cup tahini
1 tablespoon sesame oil
Green onions, chopped, for garnish
Cilantro, for garnish
Heat the oil in large saucepan over medium heat. Add the carrots, onion and garlic and saute until onion is soft. Add the broth, ginger, and tahini, stir to combine. Cover and simmer until carrots are tender or about 30 minutes.
Puree the soup with an immersion blender until smooth. Add the sesame oil and stir to combine.
Ladle into bowls and garnish with green onions and cilantro.