Carrot Miso Soup

• 2 large onions, chopped
• 2 tbsp vegetable oil
• 1 kg ca

In a deep saucepan set over medium-high heat, sauté the onions in the oil until they are golden. Add the carrots and stir around with the onions until they become glossy, about 2 minutes. Add the vegetable stock to just cover the carrots (you might need to add a little more water) and boil until tender but not overcooked, about 10–12 minutes.

Strain out most of the stock from the carrot