Carrot Soup with Miso and Sesame
via Smitten Kitchen
2 tablespoons olive oil
2 pounds organic carrots, peeled, thinly sliced
1 large onion, finely chopped
4 - 6 garlic cloves, peeled and smashed
1 tablespoon grated ginger
4 cups vegetable broth
1/4 cup miso paste (I used red miso)
Drizzle of toasted sesame oil
2 scallions, very thinly sliced
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic. Sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso and a half-cup of the soup until the lumps are gone. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.
|I just realized that I forgot to add a drizzle of sesame oil at the end! Even though the soup was delicious, I think the sesame oil really would add something special.|
If you aren't familiar with miso, don't let that scare you away! Miso is a fermented paste made typically from soybeans and contains all of the essential amino acids, making it a perfect complete source of protein. It is believed to aid in digestion and strengthen the immune system, among many other health benefits. And it will last forever in your fridge - I bought my tub of miso last winter and it is still good.
I found that a small bowl of this soup with a few crackers on the side filled me up but didn't leave me feeling full. The miso paste really adds a depth of flavor and richness to the soup, along with a nice salty flavor. If you've never tried miso before, this would be a great introduction to the super food!
Shared with: Hearth and Soul, Clever Chicks, Down Home, Thursday Favorite Things, Rural Thursdays, Eat Make Grow and Farmgirl Friday blog hops.