This delicious recipe is shared with us by my friend Rachel. She is a great chef, Cordon Bleu trained, and cookery teacher.
The sweet carrots and savoury miso make the perfect combination, easy to prepare and will never bore. Enjoy.
- Sunflower oil - 2 tbsp.
- Carrots - 1 Kg/ 2 lbs., peeled and thinly sliced
- White onion - 1 medium, finely chopped
- Garlic cloves - 5, peeled and chopped
- Ginger root - 1 tbsp. grated
- Vegetable stock - 1.5L / 6 cups
- White miso paste - 65g / 3 tbsp.
- To Garnish
- Toasted sesame oil -
- Spring onions -
Heat the oil in a large saucepan over a medium heat. Sweat the carrot, onion and garlic until the onion is translucent, about 10 minutes, stirring occasionally.
Add the stock and ginger, and simmer gently for about 30 minutes, or until the carrot is soft and cooked through.
Blend the soup with a stick blender until very smooth.
In a separate bowl, mix a ladle of soup with the miso paste to make a loose paste, and then pour the mixture back into the soup.
Taste, and adjust the seasoning with more miso paste or salt and pepper as necessary.
Ladle into bowls and garnish with finely sliced spring onions and a drizzle of sesame oil.