Miso Carrot Soup (Print Version)
# Ingredients:
→ Essential Items
01 -
2 pounds (1 kg) carrots, peeled and chopped into slices, about 7.8 cups (35¼ oz)
02 -
1 average-sized onion, cut into 8 pieces
03 -
4 garlic cloves, crushed
04 -
A small piece of fresh ginger, about 3 cm, thinly sliced
05 -
1 red chili, coarsely chopped
06 -
3 tablespoons of miso paste
07 -
1.6 liters of vegetable broth
08 -
Roasting vegetable oil
09 -
Salt and black pepper as needed
→ Spiced Oil Mix
10 -
1 red chili, thinly chopped
11 -
1½ cm piece of fresh ginger, sliced into matchstick shapes
12 -
4 tablespoons vegetable oil
13 -
2 tablespoons of mixed seeds
→ Toppings
14 -
2 spring onions, finely sliced
15 -
Roasted carrot peels set aside earlier
# Instructions:
01 -
Set your oven temperature to 200°C or 180°C if you're using a fan setting.
02 -
Peel your carrots and slice them into pieces about 1 cm thick, saving the peels. Slice the onion into 8 sections, crush garlic cloves, thinly slice the ginger, and chop up the red chili.
03 -
Spread the saved carrot skins in a small roasting pan. Add a drizzle of oil, season with salt and pepper, give it a toss, then bake for 10 minutes until crispy.
04 -
Put the carrot slices, onion pieces, garlic, ginger, and chili into a big roasting tin. Toss them with a bit of vegetable oil, season with salt and pepper, and cook in the oven for 35 minutes, or until tender.
05 -
Cut your ginger into small sticks, slice the chili, and warm up some vegetable oil in a little pan. Add the ginger and chili to the hot oil, letting it cook for about a minute. Stir in the mixed seeds and cook another minute. Add a pinch of salt and pepper to taste, then set this aside to cool.
06 -
Add the roasted veggies to a blender. Pour in your vegetable broth and the miso paste. Blend until it’s smooth and creamy.
07 -
Move the blended mixture to a pot. Heat it gently over medium and let it bubble for 5 minutes. Adjust with salt if needed.
08 -
Pour the soup into bowls. Sprinkle it with crispy carrot peels, add sliced spring onions, and finish it off with a spoonful or two of the chili ginger oil.
# Notes:
01 -
Save the carrot peels—they crisp up perfectly as a waste-free garnish.
02 -
The chili ginger oil can be made in advance and stays fresh in a sealed container for 3 days.