In large pot over medium heat, sauté onion and ginger in oil 3 minutes. Add carrots, oats, orange juice and enough water or stock to just cover carrots. Bring to boil, reduce heat, cover and let simmer until carrots are soft (about 20 minutes). Turn off heat and puree with handheld blender.
In small bowl, dissolve miso in ½ cup room-temperature water and stir into soup. Garnish with parsley and serve.
Reprinted with permission from ©Terry Walters, Clean Food: a seasonal guide to eating close to the source, by Terry Walters, published by Sterling Epicure click for book review
more soup recipes more chef & cookbook soup recipes