Carrot Miso Soup


So, I used to think that carrots upset my tummy. Until I realized it was only raw carrots that did. It was such a great realization! Carrots are a fabulous vegetable and happen to be in a lot of recipes. I’ve been testing the waters for a few weeks by sneaking in carrots here and there to make sure my stomach could handle it but this time, I just went for it. Pure carrot love. And it was delicious. I’m not a regular reader of Smitten Kitchen but the few recipes I have tried have not failed me! (This one is found here.)


Carrot Miso Soup

2 tablespoons olive oil
2 pounds carrots, sliced
1 large onion, chopped
2 tsp minced garlic
1 tablespoon grated ginger
4 cups vegetable broth, 1/2 cup reserved
1/4 cup miso paste

2 tsp sesame oil for garnish
2 scallions, very thinly sliced for garnish

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso half-cup of reserved broth. Stir the mixture into the pot of soup. Season with salt, pepper or additional miso to taste.

Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.


One Response

  1. I just read an article about the health benefits of miso. Add carrots and you have a healthy soup, and it looks incredible too!

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