2 Tbsp grapeseed oil
1 onion, chopped
1 Tbsp grated fresh ginger
4 cups chopped carrots
1/2 cup rolled oats
1/2 cup orange juice
water or vegetable stock
3 Tbsp mellow white miso
chopped fresh parsley for garnish
1. In a large pot over medium heat, sauté onion and ginger in oil for about 3 minutes.
2. Add carrots, oats, orange juice and enough water or stock to just cover carrots. Bring to a boil, reduce heat, cover and let simmer until carrots are soft (about 20 minutes).
3. Turn off heat and puree with handheld blender.
4. In small bowl, dissolve miso in 1/2 cup room-temperature water and stir into soup.
5. Garnish with parsley.