Carrot, Miso & Double Ginger Soup
Orange soups are the best. Hands down. I enjoy a good green soup (especially if it involves broccoli and stilton or pea and ham). I think a fresh red sugar free tomato soup is delightful. But orange soups. YUM.
My squash and apple soup is still a firm favourite in our house, and I’m looking forward to butternut squash being more abundantly in season so I can make it again. But for now, I’m sticking with cheaper and more available carrots, and it’s oh-so-yummy. Carrot and coriander may be a classic, but I’ve always had a soft spot for a simple carrot and ginger soup.
My first few weeks at university, I was relatively terrified, but pleased to find myself making new friends and settling in quickly despite that. And what cemented the settling in period for me, what made me feel like actually, this new experience would be fun more than scary, was a lovely retreat I went on with the University Chaplaincy that meant I actually got to spend some great quality time with people, to make friends and just have lots of fun.
The Chaplaincy team cooked all of our meals, and it felt amazing to be taken care of in that time. I don’t remember much of what we ate, but for some reason, I vividly remember a truly delicious carrot and ginger soup that some of my newfound friends made. I remember enjoying it thoroughly and asking them what magic secret ingredient was in it. I had never before thought to combine carrots with ginger, but I have not hesitated since tasting that soup. It adds a subtle warmth that no other spice could!
Those friends turned out to be incredible – a true second family who stood by me through studies, breakups, friend troubles, cancer and so much more. And somehow, through all of that, such a simple soup has become a truly magical thing for me, taking me back to where those friendships and that exciting time of my life began.
I have since played around with the simple recipe and made it my own, but the premise remains the same: carrot, ginger, simplicity, friendship, family.
Oh, and miso. Because it adds an amazing smoky, salty depth to the soup that was the only thing missing! Seriously, don’t leave it out – it will completely transform this soup from everyday to elegant and full of flavour.
This soup is salty, sweet and delicious. The ginger adds subtle warmth, the miso adds depth, and the result is an amazing autumn lunch or light dinner!
- 500 g (just shy of 4 cups) carrots, diced into 1cm cubes
- 1 garlic clove, minced
- 1 thumb-sized piece fresh ginger, finely sliced or grated
- 2 tsp miso paste
- 2 tsp ground ginger (add more to taste if you like more of a kick)
- 500 ml (2 cups) chicken stock, veg stock or water
- a little cream and/or fresh chopped coriander to serve, optional
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Heat 1 tbsp coconut oil or butter in a large saucepan or stock pot over medium heat. Fry the carrots, garlic and fresh ginger in the oil for 5 mins to soften slightly. Stir in the miso, ground ginger and stock. Bring to the boil and simmer for 30-40 mins, until carrots are completely soft.
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Blitz with a hand held blender or in a food processor in batches until smooth. Serve with a swirl of cream and some fresh chopped coriander, if you wish.
This soup freezes well - just make a double or triple batch (or more) and freeze in portions for up to 2 months.
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