Over the Winter holidays, my mother made a distinctive, yet extremely appetizing ginger and carrot soup. For some reason after this meal, every time I would walk into a grocery store I would see packaged versions of the soup. I quickly realized that it was much more popular than I had thought. I had an idea to look up the best carrot soup recipe, with a twist. This way, you can impress your friends and family with this recipe without having to resort to the standard originals, like carrot and ginger soup (no offence mom!).
Do not be wary of the “dairy-free, gluten-free, vegan, and virtually fat-free” characteristics of this dish. It is SO good! If you do not believe me, take a look at the pictures and whip this up for yourself.
Carrot Soup with Miso and Sesame
2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste
Drizzle of toasted sesame oil
2 scallions, very thinly sliced
*Are you new to Miso? Here is a fantastic primer: www.justhungry.com
1 – 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.
2 – Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
3 – Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.
Recipe and photos adapted from www.smittenkitchen.com