Ginger Miso Carrot Soup
Ingredients
- 2 tbsp olive oil
- 2 heaping tbsp finely minced ginger
- 9-10 medium carrots, peeled and sliced into thin rounds
- 6 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 5 tbsp white miso paste
- toasted sesame oil
Preparation
Ginger miso carrot soup
Tbsp olive oil
Shallots, peeled and finely chopped (or 1 large yellow onion)
Heaping tbsp finely minced ginger
Medium carrots, peeled and sliced into thin rounds
Garlic cloves, minced
Cups low-sodium vegetable broth
Tbsp white miso paste
Toasted sesame oil
Heat oil until shimmering and sauté chopped shallots, ginger, carrots, and garlic (adding in that order), and cook over medium-low heat until onion is fragrant and translucent, about 8 minutes
Add in vegetable broth
Instant pot instructions: close and seal pressure cooker lid, then set manually to 5 minutes on high
After it beeps, allow pressure to naturally release for 10 minutes
Stove-top instructions: after adding broth, simmer uncovered for ~30 minutes, stirring occasionally, until carrots are just tender
Ladle soup into a blender (or use an immersion blender), dividing into two batches
Add in the miso paste to the last batch and puree until smooth, then pour back in and stir to combine
Taste and add a pinch of salt, if necessary, and ladle into bowls to serve, with a drizzle of sesame oil
Garnish ideas: crunchy garlic croutons, roasted chickpeas, toasted pumpkin seeds or sesame seeds, crispy kale (massage olive oil into kale and roast at 400f until crispy), thinly sliced scallions
