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Carrot Cashew Soup with Miso and Sesame
  • 1 ½ pounds carrots (10 medium), scrubbed and trimmed, divided
  • 2 tablespoons neutral oil, such as avocado or canola
  • 1 small yellow onion (5 ounces), diced (1 cup)
  • 3 garlic cloves, minced or finely grated
  • One (1-inch) piece fresh ginger, minced (1 tablespoon)
  • 2 ½ ounces (½ cup) unsalted, raw cashews
  • ¼ teaspoon fine salt, plus more as needed
  • ¼ teaspoon ground white pepper
  • 5 cups low-sodium vegetable or chicken broth, plus more as needed
  • 1 tablespoon sesame seeds
  • 2 teaspoons toasted sesame oil, divided
  • 1 tablespoon plus ½ teaspoon honey, divided
  • ½ teaspoon rice vinegar
  • ¼ cup shiro (white) miso , plus more to taste
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