It is freezing cold here, I’m talking -35C with a windchill of -40! With this cold, comfort food is in order. What is more comforting than soup? Not much besides chocolate, lol. This soup has a perfect balance of flavors and textures.
You don’t need a lot of ingredients for this soup, which is my preference for cooking. Once in awhile, I don’t mind a complicated recipe, but on a day-to-day basis, easy is best!
After heating up the oil and butter, you simply add the onions and cook for five minutes. Add the rest of the aromatics and continue cooking. Next you need to add the carrots and broth. After it is cooked, add the rest of the ingredients and then puree it until smooth. You can add more broth than I did if you prefer a runnier soup. Top with green onions and sesame seeds if desired.
Carrot Miso Soup
A filling soup that is full of flavor!
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp Butter (vegan or regular)
- 2 small Red Onions
- 2 Cloves of Garlic
- 2 Tbsp Grated Ginger
- 1 pound of Carrots (sliced)
- 4 Cups Vegetable Broth
- 1 Tbsp Rice Vinegar
- 2 Tbsp Miso Paste
- 1 tsp Lime Juice
- 1 tsp Lime Zest
- 1/4 Cup Coconut Nectar
- 1 Tbsp Sesame Oil
Heat up the olive oil and the butter in a Dutch Oven. Add the onions and cook for 5 minutes. Next add the garlic and ginger; cook for 1 more minute.
Add the carrots, vegetable broth, and rice vinegar. Cook for 15 minutes, or until the carrots are tender.
Once the carrots are cooked, add the remaining ingredients. When the miso is dissolved, either blend it in a high-powered mixer, or use an immersion blender. If you prefer a runnier soup, you can add more broth at this time. Top with sesame seeds and green onions if desired.