Saturday, January 14, 2012

Winter Carrot Ginger Soup Recipe

Warm up this winter with this tasteful Asian-inspired carrot ginger miso soup.

2 pounds carrots, peeled and thinly sliced
4 cups vegetable broth
4 cloves garlic, peeled and smashed
1/2 – 1 onion, chopped
2 tablespoons olive oil
1-2 tablespoons finely chopped or grated ginger
1/4 cup miso paste*
2 scallions, thinly sliced

* I used brown rice miso; Smitten Kitchen used white miso. Some types of miso are gluten-free, others—like barley or rice miso—are not.


Sauté onion, garlic and carrots in olive oil for about 10 minutes over medium heat.

In soup pot, combine broth and ginger, then add carrot, onion and garlic. Cover and simmer about 30 minutes (until carrots are tender), stirring occasionally.

Puree soup in batches in blender, or all at once with an immersion blender. [This is where I went wrong, and ended up with a wall and sweater full of carrot soup. I think it's because I transported the hot soup directly from the stove into the blender, and heat increases pressure. I would recommend letting the soup cool a little bit first, and then heating back up when you add the miso.

In a small cup or bowl, whisk together the miso an a half-cup of the pureed soup. Stir the miso mix back into the pot of soup. Season with salt, pepper, additional miso or additional ginger to taste.

Once soup is in bowls, top with scallions. Smitten Kitchen also recommends a drizzle of sesame oil.
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