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Miso Carrot Soup

This recipe comes from Deb Perlman of smitten kitchen (if you haven't yet noticed, she is my go-to recipe blog writer. What she does is magic). I've literally copied and pasted the recipe here, with one small change - I added just a bit of lime juice, as I felt the soup was lacking that little bit of brightness. But with that addition, this soup hits all the sweets spots (and salty, earthy, spicy ones too).

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Soup

  • 2 Tbsp olive oil
  • 2 pounds carrots thinly sliced
  • 1 large onion finely chopped
  • 4 regular or 6 small garlic cloves peeled and smashed
  • 1 Tbsp finely chopped or grated ginger or more to taste (I doubled this)
  • 4 cups vegetable or chicken broth
  • 1/4 cup white miso paste, or more to taste I only had genmai (brown rice) miso paste on hand, and it worked out well, but did turn the soup a darker shade of orange.
  • 1-2 tsp lime juice optional

Garnish

  • Drizzle of toasted sesame oil
  • 2 - 4 scallions very thinly sliced

Instructions

  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. Add optional lime juice at this point as well.

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