Heat oil in a pot over medium heat. Add chopped onion and cook 3–5 minutes until soft and translucent (or lightly golden). Add chopped carrots and saute for 5–7 minutes until slightly softened. Add the garlic, and ginger & sauté for another 2 minutes. Add vegetable broth, bring to a boil, then reduce to a simmer.

Cook until carrots are tender, about 15 minutes. Remove from heat. Transfer to an immersion blender or high-speed blender, add the white parts of the scallions, and puree until smooth.

In a small bowl, mix miso with a ladle of the hot soup. Stir until smooth, then add back to the pot. (Important: don’t boil after adding miso-it can kill the probiotics)

Taste and adjust salt/pepper. Garnish with sliced scallions, sesame seeds, or a drizzle of sesame oil. Enjoy!