Carrot and Miso Soup
By Rachel Davies
There are a few recipes that I come back to over and over again.
Sometimes they’re divine. Some I can make-ahead of time, perfect when I’m cooking for friends, and often they use ingredients which are in the cupboard, or that I have lying around.
This soup is all three. Miso paste lasts for months in the fridge, and I have a tendency to buy bags of carrots and then wonder what I was planning to do with them.
Most importantly, it tastes great. The soup is also super healthy, and I can eat it for dinner, lunch, and then dinner again and not get bored of the savoury miso with the sweet carrots in this smooth and hearty soup.
So if you’ve got lots of carrots that you don’t know what to do with, give this a try.
You can buy miso paste from Asian and health food shops, and it will keep for ages in the fridge wrapped in clingfilm.
Carrot and Miso Soup (adapted from Smitten Kitchen)
Serves 6
Ingredients
2 tablespoons sunflower oil
1kg carrots, peeled and thinly sliced
1 onion, finely chopped
5 cloves garlic, peeled and chopped
1 tablespoon of grated ginger root
1.25 litres hot vegetable stock
65g white miso paste
To Garnish:
Toasted sesame oil
Spring onions
Method
- Heat the oil in a large saucepan over a medium heat. Sweat the carrot, onion and garlic until the onion is translucent, about 10 minutes, stirring occasionally.
- Add the stock and ginger, and simmer gently for about 30 minutes, or until the carrot is soft and cooked through.
- Blend the soup with a stick blender until very smooth. In a separate bowl, mix a ladle of soup with the miso paste to make a loose paste, and then pour the mixture back into the soup.
- Taste, and adjust the seasoning with more miso paste or salt and pepper as necessary.
- Ladle into bowls and garnish with finely sliced spring onions and a drizzle of sesame oil.
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