A bowl of vivid orange carrot and miso soup is a cheering sight on a chilly grey day. I really like how the Asian flavours of miso, ginger and sesame play against the natural sweetness of the carrots.
I’ve never seen the point of adding sugar to carrot dishes – honey-glazed carrot coins, tzimmes and the like – as they are sweet enough already. Of course, carrot cake is another matter entirely…
This carrot miso soup is based on a recipe from the Smitten Kitchen website.
Carrot and miso soup
- 2 Tb sunflower oil
- 1 kg carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, crushed
- a thumb of ginger, grated
- 4 cups (1 litre) vegetable stock
- 1/4 cup white miso
- salt and pepper
- to serve: sliced green onions, red pickled ginger, sesame oil
- Heat the oil in heavy pot over medium heat. Add the carrots and onion, and sauté until softened, about ten minutes.
- Add the garlic and ginger, and sauté a couple of minutes more.
- Add the vegetable stock and bring to a simmer. Reduce the heat a bit, cover the pot and let it simmer until the carrot is soft.
- Purée the soup with a blender stick.
- Transfer a ladleful of soup to a small bowl. Add the miso and mix it into a paste. Stir the mixture into the pot of soup.
- Season with salt and pepper to taste.
- Serve garnished with chopped green onions, red pickled ginger and a drizzle of sesame oil.