Last week Jonah and I were feeling like soup. I had seen a carrot soup with miso recipe on Smitten Kitchen and decided that we should make it because a) it’s healthy and b) I love miso. It’s always nice to find recipes where you either don’t have to go to the store at all because you have everything or you only need to buy one or two things to make it. That was the case, so I was happy.
I’m going to be honest with you guys. I didn’t really like this soup. I liked the taste and everything fine, but I had a lot of trouble with the texture. Kind of reminded me of baby food, which isn’t so great when you’re not a baby. But I’m going to give you the recipe anyway because I think with a little adjusting here and there, the texture problem could be fixed. Whether the solution is more broth or cooking the carrots longer or having a better blender, I’m not really sure, but next time I might even try all of the above.
2 Tbl olive oil Heat the olive oil in a large pot over medium heat. Add the carrots, onion, and garlic and cook for about 10 minutes, or until the onion is translucent. Add the ginger and the broth, cover the pot, and simmer, stirring occasionally, until the carrots are tender when poked with a fork, about 30 minutes. Now, it’s time to puree the soup. You can either do this in batches in a blender or with an immersion blender. I used an immersion blender, which worked pretty well, but as I said above, maybe not well enough. In a small bowl , whisk the miso together with about a cup of the soup, and stir the mixture back into the pot of soup. Season to taste with salt and pepper. Spoon into shallow bowls and top it all off with a drizzle of sesame oil and a sprinkle of the scallions. We also added a slice of bread. Enjoy!Carrot Miso Soup
Ingredients
2 lbs carrots, peeled and thinly sliced
1 large onion, finely chopped
4 garlic cloves (6 if they’re small), peeled and chopped
1 Tbl finely chopped ginger
4 cups vegetable broth
1/4 cup white miso paste
Toasted sesame oil
2 scallions, thinly sliced
Instructions