Serves: 4
Total Calories: 363

3 cups sliced carrots
1 cup chopped onion
2 bay leaves
4 cups water or unsalted vegetable stock
2 cups cooked brown rice
4 tablespoons white miso
pinch nutmeg

1. Place the carrots, onion, bay leaves, and water in a large kettle over high heat. Cover and bring to a boil. Reduce the heat to low and simmer about 10 minutes or until the vegetables are just barely tender. Remove and discard the bay leaves.
2. Place the cooked vegetables, rice, and miso in a food processor or blender and purée, adding enough stock to achieve the desired consistency.
3. Sprinkle the soup with nutmeg (if using) and serve. (Reheat only if necessary, but do not boil.)

Nutritional Facts:

Serves: 4
Total Calories: 363
Calories from Fat: 36

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