This soup is so rich in texture, and with hardly any fat. It’s the type of soup you have to scrape out of the pot. The trick is to blend it for a long time, allowing the immersion blender to whip water and air into the carrot mush. I couldn’t believe the textural transformation that took place after about a minute of blending.
I made this soup using Trader Joe’s frozen Parisian carrots. These carrot balls are naturally round and quite cute! I don’t often buy frozen vegetables, and after these sat in my freezer for months, I knew I would never get around to roasting them. When used in the soup, I couldn’t tell the difference between fresh and frozen.
The carrot flavor is strong and bright in this dish, and the miso adds an interesting backdrop without tasting definitively Japanese. If you want to get fancy, either sesame oil or lemon oil can act as the final flourish. Sesame oil gives the soup a sushi-restaurant feel. Alternatively, lemon oil feels fresh and springy. Either way, this is a warm, creamy bowl of goodness.
- 1 tsp olive oil
- 1 lb frozen carrots
- 1 cup baby bok choy, sliced
- 1/4 tsp onion powder
- 1/2 tsp ground coriander
- 2 cups low-sodium vegetable or chicken broth
- 1 tbsp grated ginger
- 2 tbsp miso paste
- 1 1/2 tsp sesame oil or lemon oil (optional)
- Heat the olive oil in large pot over medium-high heat. Add the carrots and bok choy, and saute for 10 minutes, stirring frequently.
- Add the onion powder, coriander, broth, and ginger. Cover and simmer, stirring occasionally, for 30 minutes or until the carrots are fork-tender.
- Remove the soup from the heat and puree with an immersion blender. Return the soup to low heat.
- Heat half a cup of water in the microwave for 1 minute, and stir in the miso until smooth. Add the miso mixture to the soup and blend until completely incorporated, adding another one-fourth to one-half cup of water to reach your desired consistency. Allow the soup to warm in the pot for a few minutes.
- Ladle the soup into bowls and garnish each with a half-teaspoon drizzle of sesame or lemon oil.
Serves 3. Active time 30 minutes; total time 50 minutes. Adapted from http://smittenkitchen.com/blog/2012/01/carrot-soup-with-miso-and-sesame/