Healthy train, whoaa! I’m looking at you, Saturday: sugar-coma here I come!
This soup, which is delicious, gives me an opportunity to experience one of my favorite smells: garlic sautéing in butter. OMG! Remember when I made these croutons? They pretty much taste like buttery garlic smells: amazing. And that’s putting it mildly. The entire time I was cooking yesterday, all I could think about was making some croutons (FORBIDDEN!) and drowning them in garlic butter. Oof.
You could, technically, use olive oil instead of butter. That’s like saying you could, technically, eat vegetables instead of dessert. Veggies might be yummy and you usually eat them every day; however, butter is just downright amazing. And if I can’t have sugar, damnit, I will have my butter! (and my cheese! ooh my cheese!).
Making this soup could not be easier, and you can’t turn down an opportunity to experience that garlic! Roast up some carrots and onions (in butter!), sauté come garlic (in butter!), blend it all together with some miso and broth: SOUP TOWN! In addition to buying spinach in bulk at Costco, I also buy carrots in bulk. This means we have a LOT of carrots. I’m always tempted to make carrot cake… but this soup is prevailing this week!
- 1 onion
- 2 lbs carrots, peeled and cut into 1-2" chunks
- 4 Tbsp butter, divided
- salt + pepper
- 2 garlic cloves, minced
- 2 inch chunk of fresh ginger, minced
- ¼ cup white miso
- 4 cups vegetable stock
- 3 green onions
- Preheat the oven to 400 F.
- Leaving the root end attached, peel the onion and cut into 1" sections.
- Toss the cut onion and carrots with 2 Tbsp melted butter, and a hearty amount of salt and pepper.
- Bake on an unlined baking sheet for 20 minutes, then shuffle the pieces/turn them over, and bake for another 20 minutes, or until the carrots are fork tender. If the onions start blackening, that's ok! When you remove them from the oven, remove the roots.
- When the vegetables are done roasting, melt the remaining 2 Tbsp butter in a heavy pot over medium heat.
- Add the garlic and sauté for 2-3 minutes while stirring. Add the ginger, and sauté for another minute.
- Remove from heat, and add the vegetables, miso, and 2 cups of broth. Using an immersion blender, or a normal blender (in batches!), blend until completely smooth, and return to heat.
- Add more vegetable stock to reach your desired consistency, heat until the soup comes to a boil, then serve with sliced green onions.
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I have never made carrot soup before but I’m thinking this is a great addition to the recipes when we start pulling carrots!
This soup sounds nothing short of amazing! I love the idea of combining salty miso with sweet roasted carrots. 🙂
Sounds great but one question, Does the miso get added with the stock?
It does! That’s a key part – I’ll add that in 🙂 thanks for pointing it out!
Great idea!
I just made this and it was great. I used butternut squash in place of half the carrots, cut into slightly smaller than a carrot sized pieces. When I make it again, I will cut down on the ginger by about half (everyone thought this should have been called a carrot-ginger soup).
Yum – sounds great with the squash! I will admit it is gingery… I forget that most people don’t eat ALL of their food that way 🙂