Carrot Miso Soup.

this is a really nice soup from the people at smitten kitchen. it goes like this:
2 tablespoons olive oil
2 pounds carrots, peeled and sliced thin
1 large onion, diced
4 cloves garlic, smashed and chopped
1 tablespoon grated ginger (i totally use more than this)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste (i used a touch more)
Drizzle of toasted sesame oil
2 scallions, very thinly sliced (didn’t use these)

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.

Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.

Miso is still pretty new to me, but I’ve really wanted to try something with it, and this worked great. It adds a depth and richness to the carrot soup that makes the whole thing very satisfying. And I’ll be honest, the touch of sesame oil at the very end is pretty special. A relatively straightforward, but satisfying, soup.

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