Like most puréed soups,
this soup freezes wonderfully. To make gluten-free, use gluten-free soy sauce or tamari, and gluten-free miso, like
chickpea miso. Store-bought vegetable stock is typically pretty bland; this soup needs an umami-rich round base. To more closely mimic homemade stock, first, start with the best version you can find (I'm partial to
Rapunzel's vegetable bouillon — the no-salt-added version). Second, add some umami oomph by sautéeing 2 ounces sliced button mushrooms with the onion and carrot and by adding 1-2 tablespoons soy sauce to the soup once blended (start with 1 tablespoon and go from there).