Carrot Soup with Miso and Sesame
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Ingredients
- 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
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Preparation
Chef’s notes
Usually, recipe writers urge you to season food throughout, building layers of flavor. Here, don’t. The miso we add at the end is very salty and it’s safest to decide how much seasoning your soup needs after that.
This soup is “gluten-free” with a large caveat, and that is that most miso is in part from barley and is not gluten-free. You will need to seek out a miso brand — such as this shiro miso from Eden — that is clearly marked as such for it to be good to go.
Pickled scallions? I didn’t do this in the end, but was tempted to lightly pickled the scallions by letting them hang out in a mixture of 6 tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon of Kosher salt (I use Diamond brand, use less if you’re using Morton or another, which are more dense) and 1 1/2 teaspoons sugar for a while before using them as garnish.