January 3, 2014 by Kai Chan
It’s the start of a new year. A lot has happen in my life during past year with my bicoastal move from east to west coast as the biggest and most awesome change. I’m looking forward to the new adventures and challenges in store for 2014. One new years resolution that does not seem to change much for me over the past few years, is to eat healthier. It has certainly been easier to eat healthier in the bay area since I have access to such great, local produce and have been cooking more. However, I noticed that I tend to veer towards buying the same produce week after week after I ended my CSA box subscription and I really wanted to diversify my meals. Here’s a recipe for Carrot Ginger Miso Soup in an attempt to diversify my recipes on my blog site. It’s my first soup recipe and has a lot of punch to the flavors. I recently had this at a holiday lunch and fell in love with the soup. I love carrot ginger soup but the added miso takes the soup to another level. The recipe is from Smitten Kitchen but this is my rendition of the recipe…
2 tablespoons olive oil
2 pounds carrots
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
2 tablespoons finely chopped ginger
6 cups vegetable broth
1/3 cup white miso paste, or more to taste
Serves approximately 6-8.
Clean and peel the carrots. Then thinly slice the carrots.
Add the oil to a large sauce pan over medium to high heat. Add the onions and garlic and saute for a minute until fragrant. Then add the sliced carrots and saute for another 8 to 10 minutes until the onion is translucent. Add the minced ginger and saute for another minute.
Add the vegetable broth and bring to a boil. Cover and simmer for another 30 minutes or until the carrots are very tender.
Puree the soup using either an immersion blender or in your standard blender in batches. If you are using a standard blender, I would wait 10 minutes to let the soup cool a bit before blending. If you want a silkier texture to the soup, then you’re better off blending the soup in a blender in batches. Immersion blenders are very handy but you cannot get the same silky texture.
Mix in the miso paste to 1/2 cup of the blended soup.
Then stir the miso blend back into the pot of blended soup. Make sure you rinse the pot before returning the blended soup into the pot to get rid of any residue that accumulated on the sides of the pot. Turn the heat back on to simmer to reheat the soup if necessary. Season to taste with salt and pepper. The miso paste already has a lot of sodium so you might not need to add any additional salt.