Carrot Soup with Miso and Sesame
Photo © Deb Perelman
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, thinly sliced
- 1 large onion, finely chopped
- 4 regular or 6 small garlic cloves, peeled and smashed
- 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
- 4 cups vegetable broth
- 1/4 cup white miso paste, or more to taste
- Drizzle of toasted sesame oil
- 2 scallions, very thinly sliced
- Produce
- Carrots (2 pounds)
- Ginger (1 tablespoon)
- Onion, large (1)
- Scallions (2)
- Canned Goods
- Vegetable broth (4 cups)
- Condiments
- White miso paste (1/4 cup)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Sesame oil, toasted (1 Drizzle)
- Other
- 4 regular or 6 small garlic cloves, peeled and smashed
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 3, 2012 (1 year ago).
249 people saved this recipe.
