Miso Soup

1 small sweet onion, diced
8 baby carrots, chopped
2 tablespoons of dried wakame, soak in room temperature
4 garlic cloves, minced
1 teaspoon ginger, minced
1 tablespoon coconut oil
1 teaspoon toasted sesame oil
1 tablespoon tamari
1 teaspoon ume vinegar
1/4 cup miso paste
4-5 cups filtered water
4 sliced shitake mushroom (optional)

Preheat pot on medium to high heat with coconut oil. Add onions, mushrooms (optional), tamari, ume vinegar, garlic and ginger and sautee until onions become translucent. Add carrots and water. Bring to a boil and allow carrots to soften. Drain and rinse the seaweed and add to the pot and turn off the heat. Add the sesame oil and stir. In a mixing bowl add some of the hot broth and the miso paste, stir until fully disolved. Then add the miso broth to the full pot. Add Celtic Sea Salt to taste. Serve hot. Remember never to boil the soup once the miso paste has been added. Boiling the miso will kill the benefitial enzymes naturally occuring in fermented miso paste.