Instead of calling for vegetable broth, we’ve seasoned the liquid in this soup with kombu, a seaweed commonly used in Japanese soup stocks. For extra Asian flair, save the kombu used to season the soup, cut it into thin strips, and sprinkle it on top of each serving with the wasabi peas.
- 1 Tbs. canola oil
- 1 medium leek, sliced into thin rings (1 cup)
- 1 clove garlic, minced (1 tsp.)
- 1 Tbs. rice wine vinegar
- 1½ lb. carrots, peeled and sliced (5 cups)
- 3 Tbs. jasmine rice
- 1 4- x 2-inch piece kombu
- 1½ Tbs. white miso
- 2 tsp. agave nectar
- 1/3 cup crushed dried wasabi peas, for garnish
1. Heat oil in large pot over medium heat. Cook leek in oil 7 minutes, or until softened, stirring occasionally. Stir in garlic, and cook 1 minute more. Add vinegar to deglaze pan, and cook 1 minute.
2. Add carrots, rice, kombu, and 5 cups water. Bring to a simmer, cover, reduce heat to medium-low, and cook 30 minutes, or until carrots are tender. Remove kombu, and blend soup until smooth.
3. Spoon 1 cup soup into small bowl. Whisk in miso and agave nectar until smooth. Whisk miso-agave-soup mixture back into soup. Serve soup with wasabi peas sprinkled on top.
- Serving Size: Serves 6
- Calories: 122
- Carbohydrate Content: 22 g
- Fat Content: 3 g
- Fiber Content: 4 g
- Protein Content: 3 g
- Sodium Content: 229 mg
- Sugar Content: 11 g