Adapted from www.smittenkitchen.com
I want you to know that you should absolutely have toasted sesame oil on hand if you want to make this recipe. It was this ingredient that made all the difference in this soup for me. Even with the addition of miso, which is far more flavorful than salt, it appeared that the soup wasn’t quite complete. It was only when I drizzled some oil on top that it all made sense to me. Please please please make this soup! You won’t be disappointed, I promise.
- 2 tablespoons olive oil
- 1 1/2 lbs carrots, peeled, thinly sliced
- 1 large onion, thinly sliced
- 4 regular or 6 small garlic cloves, peeled and smashed
- 1 tablespoon finely chopped or grated ginger, or more to taste
- 4 cups (1 quart) vegetable broth
- 1/4 cup white miso paste, or more to taste
- Drizzle of toasted sesame oil
- 2 scallions, very thinly sliced
- Shichimi Togarashi (Japanese 7-spice mix) to taste
Heat oil in a heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 15 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 20-30 minutes.
Ladle out about a cup of soup into a small bowl, add miso and whisk to combine.
Puree soup in batches in a blender, or all at once with an immersion blender. Stir the miso mixture into the pot of soup. Be careful not to boil the soup after you add the miso in. Taste the soup and season with salt or additional miso to taste. You can also add some water or broth to thin it out if you wish.
Ladle into bowls and garnish each with a drizzle of sesame oil, a small mound of scallions and a sprinkle of shichimi togarashi.