This recipe was originally found at smittenkitchen.com.
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Ingredients
| 1⁄4 | cup | coconut oil |
| 2 | pounds | carrots thinly sliced |
| 1 | large | onion finely chopped |
| 4 | cloves | garlic peeled and minced |
| 1 | tablespoon | ginger finely chopped or grated--or more to taste (could easily be doubled) |
| 4 | cups | stock chicken or veggie (don't bother thawing if frozen) |
| 1⁄4 | cup | white miso paste or more to taste |
| drizzle | toasted sesame oil | |
| 2 | scallions very thinly sliced |
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