Garlicky Carrot Soup

What You'll Need
extra virgin olive oil
4-5 cloves fresh garlic, finely minced
1 yellow onion, diced
sea salt
6-7 carrots, diced
1/2 small butternut squash, diced
mirin
4-5 cups spring or filtered water
2 teaspoons sweet white miso
3-4 sprigs fresh basil, leaves removed, finely shredded

Instructions
Place oil, garlic and onion in a soup pot and turn heat to medium. When the vegetables begin to sizzle, add a pinch of salt and sauté for 1 minute.
Stir in carrots and squash, another pinch of salt and sauté just until shiny with oil. Add a generous splash of mirin and the water. Cover and bring to a boil. Reduce heat to low and cook until carrots are quite soft, about 45 minutes. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer, uncovered, for 3-4 minutes more. Serve garnished with fresh basil. Makes 5-6 servings.