Carrot Soup with Miso and Sesame

Carrots are one of my life long loves - I munch on them like rabbits and always have some in the frig for a quick snack. This is a quick and easy soup from Smitten Kitchen full of flavor. Saute carrots, onion, garlic and ginger, add broth or water and boil until tender. Puree until smooth and add a dash of miso and some sesame oil and voila! Supper is served!

This is one of those vegan dishes that makes me feel so smug because people are kind of astounded how great it tastes. Letting the pure flavor of the vegetable shine through will make a believer out of anyone. And the drizzle of sesame oil (smoked please!) is the finishing touch that lets your diners know that they are in the hands of a confident cook.

Miso paste is most often used in miso soup - a delicious brothy Japanese staple that more people should be making at home. Soy beans are fermented for months up to a year and it creates a deep umami flavor that is indescribable and how so good. The trick is never to boil it since that kills its delicate flavor. Adding it to hot soup after you have removed it from the stove ensures the full taste of miso. Miso paste is most often found in Asian grocery stores or well stocked natural food stores.

Carrot Soup with Miso and Sesame (from Smitten Kitchen)
serves 3-4

2 lbs carrots, scrubbed and washed, sliced thinnly
1 medium onion, cut in half moon slices
3-4 cloves garlic, smashed and chopped
1 tablespoon grated fresh ginger
2 tablespoons olive oil
6 cups broth or water
1 1/2 tablespoons miso (white or brown)
sesame oil for drizzling
2 scallions, sliced thin for garnish

In a medium sauce pan heat the oil and saute the onion, garlic, ginger and carrots for 4-6 minutes until onions are translucent. Add broth and bring to boil. Reduce heat to medium and cook 20 minutes or until carrots are tender. Remove from heat and allow to cool if pureeing in blender; blend immediately but carefully if using handheld immersion blender. Scoop out 1 cup of soup and blend in miso paste until all lumps are blended in. Add back to soup and serve with sesame oil drizzled on top and scallions sprinkled on.

Hugs!

Recipes currently inspiring me:

Rosemary Red Bean Soup at An Edible Mosaic
Cream Braised Cabbage with Seared Ahi Tuna at Honey From Rock
Roasted Shrimp with Spicy Peanut Sauce at The Perfect Pantry