Name: Carrot & Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1 lb (450 g) carrots, peeled and cut into 1-inch pieces; 1 medium yellow onion, roughly chopped; 2 cloves garlic, smashed; 1 tbsp fresh ginger, finely grated; 4 cups (1 L) low-sodium vegetable stock, hot; 2–3 tbsp white or yellow miso paste; 1 tbsp soy sauce or tamari (optional); 1 tsp rice vinegar or fresh lemon juice; 1–2 tbsp neutral oil (grapeseed or olive) for roasting; 1 tsp toasted sesame oil, for finishing; 2 tbsp crème fraîche or plain yogurt (optional); Salt and freshly ground black pepper, to taste; 2 tbsp toasted sesame seeds or chopped toasted hazelnuts; 2 tbsp finely sliced scallions or chives; Crusty bread or crackers, for serving

Description

A silk-like carrot and miso soup that combines sweet roasted carrots with umami depth for a refined yet simple starter.

Ingredients

Scale

1 lb (450 g) carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, roughly chopped
2 cloves garlic, smashed
1 tbsp fresh ginger, finely grated
4 cups (1 L) low-sodium vegetable stock, hot
2–3 tbsp white or yellow miso paste
1 tbsp soy sauce or tamari (optional)
1 tsp rice vinegar or fresh lemon juice
1–2 tbsp neutral oil (grapeseed or olive) for roasting
1 tsp toasted sesame oil, for finishing
2 tbsp crème fraîche or plain yogurt (optional)
Salt and freshly ground black pepper, to taste
2 tbsp toasted sesame seeds or chopped toasted hazelnuts
2 tbsp finely sliced scallions or chives
Crusty bread or crackers, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C). Toss carrots with 1 tbsp oil and a pinch of salt on a rimmed baking sheet. Roast until edges caramelize and centers are tender, about 25–30 minutes.
Meanwhile, sweat the onion in 1 tbsp oil over medium heat in a heavy pot until translucent and glossy, about 6–8 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds.
Add roasted carrots to the pot and pour in hot vegetable stock to cover. Bring to a gentle simmer and cook for 5 minutes.
Remove the pot from heat. In a small bowl, whisk miso paste with 1/4 cup warm stock until smooth, then stir this mixture back into the pot off heat.
Use an immersion blender to purée until velvety, or transfer in batches to a blender. Aim for a silky consistency that coats the spoon.
Return to low heat briefly to warm through. Adjust seasoning with soy sauce, rice vinegar, salt, and pepper. Finish with a drizzle of toasted sesame oil and a spoonful of crème fraîche if using.

Notes

For an extra-silky finish, pass the soup through a fine-mesh sieve. Adjust acidity last to brighten the bowl without overpowering the miso.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 7g
Sodium: 500mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg