When I was handed a double-bagged sack of what looked like slightly orange-hued dirt, I was perplexed. I am familiar with fresh from the garden veggies. The weather had already turned cold, but we hadn’t had our first freeze yet, regardless, I wasn’t expecting such huge carrots.
But alas, that is what was in my bag. I have never allowed my carrots to get a big as these. Not because I fail at growing them, but because I am simply impatient and pull them out, eager to know how large they are under that dirt. Bad gardener.
Now the amount of carrots probably equaled two large bundles you could buy at the grocery store. That’s a lot of carrots. I am not sure when, but one of my wine dinners in town, I had some kind of carrot soup. (Chef Barney, feel free to jog my memory.) It’s been a while now, however as I started cleaning these Bugs Bunny worthy gems, I decided I needed to make a soup with them.
This is what I love most about food. I can take this one ingredient, decide on how it should be prepared, play with herbs and spices. Then the possibilities become endless. I can put anything in and create something. So I did.
I knew miso had to be an ingredient used but so did ginger. Of course miso and ginger go well together so I felt I was on the right track. I also wanted creamy. But did miso and cream go together? There was only one way to find out…and so I did. Miso Ginger Carrot Soup…Amazing.
Miso Ginger Carrot Soup
- 5 cups (about 8 large) carrots; chopped
- 1 medium onion; diced
- 4 garlic cloves; diced
- 32 oz . broth plus an additional 1 1/2 cups (warmed)
- 2 tsp . miso paste
- 1 tsp ground ginger
- 1 tbsp butter
- 1 tbsp ground coriander
- Pinch of cinnamon
- Juice of 1 lime (about 3 tbsp)
- 1/4 tsp black pepper; +/-
- 1/2 cup cream (warmed) plus enough garnishing (optional)
- Parsley to garnish (optional)
In a large pot, bring to boil the 32 oz of broth, carrots, onions, and garlic
Cook about 20 minutes or until the carrots are cooked, the broth will cook down
Add butter, spices, miso, and lime juice, mix well
Using an immersion blender, standing blender, or food processor, puree the ingredients
Slowly add the warm broth and the warm cream to reach the desired consistency
Serve and garnish with freshly chopped parsley and small amount of cream