Carrot, Miso & Double Ginger Soup
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
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!
Course:
Appetizer, Lunch
Servings: 4 servings
Ingredients
- 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
Instructions
-
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.
-
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.
Recipe Notes
This soup freezes well - just make a double or triple batch (or more) and freeze in portions for up to 2 months.