Roasting the carrots brings out their sweetness, and white miso adds a lovely savory note. A little ginger and rice vinegar keep this cozy bowl from feeling too heavy. Stir the miso in off the heat and taste before adding any salt.
Recipe by Stuart O’Keeffe.
Ingredients
- 2 pounds carrots, peeled and cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 1 tablespoon grated ginger
- 4 cups low-sodium vegetable stock, plus extra to thin
- 2–3 tablespoons white miso
- 1–2 teaspoons rice vinegar
- 1 tablespoon butter, optional
- Salt and black pepper
Method
- Heat the oven to 425°F. Toss the carrots with 1 tablespoon of the olive oil and black pepper. Spread on a roasting tray and roast for 30–35 minutes, turning halfway through, until golden and tender.
- Meanwhile, soften the diced onion in the remaining tablespoon of olive oil for 7–8 minutes. Stir in the garlic and ginger and cook for 1 minute.
- Add the roasted carrots and vegetable stock to the pot. Simmer for about 10 minutes, until the carrots are very soft.
- Blend the soup until smooth. If using a countertop blender, let it cool slightly, work in small batches and follow the blender’s hot-liquid venting instructions.
- Take the soup off the heat. Mix 2 tablespoons of the white miso with a little warm soup, then stir it back into the pot. Add 1 teaspoon of rice vinegar and the butter, if using. Taste before adding the remaining miso or vinegar, or any salt. Thin with extra stock as needed and reheat gently.
Watch my carrot miso soup video on Instagram. The photo is a still from my recipe video.