I don’t make single-vegetable soups very often. I’ve eaten enough boring ones to be indifferent. I like a little more texture in my soup than you usually get from a pureed or cream soup. I like my soup to be hearty; I don’t want a light appetizer soup at home. However, I can always come up with counterexamples of tasty or hearty ones.
I’ve made this Miso-Carrot Soup from Smitten Kitchen twice now, so it’s clearly one of the good ones. It’s simple and uncomplicated to make, and you feel healthy once you’re finished eating. Plus, this soup is hearty enough that you don’t feel like you still need dinner when you’re done eating it.
This was a simple, tasty soup, carroty with mild saltiness from the miso and a hint of heat from the ginger. It was less salty (and better) when I used water instead of vegetable broth as the original called for. The scallions added a nice crunch. I was heavy-handed with the sesame oil the first time I made it and omitted it the second time; I liked it both with and without it. I think sesame seeds (or sesame crackers!) would be a nice addition, too.
- 2 tablespoons olive oil
- 1 onion (diced)
- 2 pounds carrots (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon grated ginger
- 4 cups water
- 1/4 cup white miso
- sesame oil and scallions to finish
- Heat oil in large saucepan or pot. Add onion, carrots, and garlic, and saute for 10 minutes, until onion is softened and translucent. Add ginger and water and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes, until carrots are tender.
- Remove from heat and puree with an immersion blender (or use a regular blender). Add miso to a bowl and ladle 1/2 cup of soup into it. Whisk until miso is dissolved. Add miso mixture to the soup and stir well. Add pepper and salt if desired. Top with scallions and a tiny bit of sesame oil.