Ginger, Tahini, Carrot & Miso Soup
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 small red onion
- 3 cloves garlic
- 3 carrots
- 1 x 400ml coconut milk
- 8.5 fl oz almond milk
- 2 tablespoons smooth tahini
- 1 tablespoon white miso paste
- 1 thumb-sized piece ginger
- 1 teaspoon ground cumin
- pinch of sea salt
- 1 lime
- drizzle of olive oil
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Preparation
Step 1
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt. Cook for 5-10 minutes until soft.
Step 2
Once soft, add the carrots, mix well and cook for a further 10 minutes.
Step 3
Add the ground cumin and grated ginger, mix well and cook for 2 minutes before adding the coconut milk, tahini, white miso paste, almond milk and lime juice.
Step 4
Mix well and leave everything to simmer for 20 minutes until the carrots feel soft.
Step 5
Transfer the mixture to a blender or use a hand blender to blend the mixture until a smooth, creamy soup forms. If it's too thick you can add a dash more almond milk at this point.
Step 6
Pour the soup back into the pan and warm through over a medium heat before serving.
Step 7
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