Carrot Miso Coconut Soup
A creamy soup made by blending roasted carrots with miso and coconut milk, seasoned with ginger and garlic.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Carrot (peeled and chopped) | 800 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Vegetable Broth (low-sodium) | 1 | Liter |
| White Miso Paste | 3 | Tablespoons |
| Ginger (peeled and grated) | 1 | Inch |
| Garlic (minced) | 3 | Cloves |
| Olive Oil | 2 | Tablespoons |
| Onion (medium, chopped) | 1 | Count |
| Lime (juiced) | 1 | Count |
| Salt (or to taste) | 1 | Teaspoon |
| Black Pepper (freshly ground) | 0.5 | Teaspoon |
| Cilantro (fresh, chopped for garnish) | 1 | Bunch |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Toss the chopped carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- Add the roasted carrots to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
- Stir in the coconut milk and miso paste. Use an immersion blender to puree the soup until smooth.
- Add lime juice and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with chopped cilantro.
Kitchen equipment
Immersion Blender