I made Smitten Kitchen’s carrot soup the other day thinking it would be tasty but I was blown away by how abundantly tasty it actually is. The ginger adds a delightful zing. The miso imparts a wonderful depth of flavor. The sesame oil gives it a nice nuttiness. It’s warm, comforting, and somehow both light and clean and substantial and satisfying at the same time. Perfect January food.
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
Heat oil in a large dutch oven or saucepan over medium heat. Add carrots, onion, and garlic and sautée until onions are translucent, about 10 minutes. Add ginger and vegetable broth. Cover and simmer until carrots are tender, approximately 30 minutes.
Puree soup with an immersion blender. In a separate bowl, mix together miso paste and about a half-cup of soup. Pour miso mixture back into soup and stir to combine. Serve garnished with a drizzle of sesame oil and scallions.
Not wanting soup in the fridge for a week straight, I halved the recipe. That being said, I used a full inch of ginger. I love ginger, and the simmering mellows it out a bit. Even the landlord helped himself to a bowl — a first. It was that good.
Lovers of clean Asian flavors and ginger miso anything will adore this soup. A snap to make and a pleasure to eat, you’ll be clamoring for seconds. So dazzlingly delicious.
Recipe adapted from Smitten Kitchen.