Miso Roasted Carrot Ginger Soup
- 8-quart stockpot
- Sharp chefs’ knife
- Sheet pan
- Mixing bowl
- 3 lbs of heirloom carrots cleaned and roasted 350°F
- 10 Julienne shallots
- 2 Knobs of fresh ginger root and chopped using the back of a spoon to peel off the skin
- 6 oz Olive oil
- 3 Quarts of vegetable stock
- 1 tbsp of red miso but slightly heaping
- 1 tbsp Tumeric powder or fresh turmeric
- 10 cloves of garlic
- Salt and pepper to taste
- Carrot tops garnish optional
- 1 oz Alfalfa sprouts how much/many
- In a bowl mix carrots, salt pepper, and olive oil until well coated, place on a sheet pan, and put into preheated 350°F oven for 45mins to 1 hour.
- In a cold stockpot add the ginger and garlic, turn on medium and slightly toast until fragrant. Add shallots, turmeric powder, and sweat further until translucent (soft no color)
- When nicely roasted, slice carrots and add to sauteed onions. Add vegetable stock to maybe an inch over the top. When blended, the carrots act as a thickener The idea is to have enough stock that the mixture becomes loose enough to become a soup. It may need to be adjusted with more stock or water. Bring ingredients to a simmer for ten minutes. add miso to a blender until smooth adjust seasoning. Garnish with carrot tops and alfalfa sprouts.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.