Miso carrot ginger soup?
No, YOU so carrot ginger soup!
Oh god. Sorry guys. I couldn’t help that. Can we pretend that never happened and just start this post all over again? Starting…now.
Oh, hello! Well, it seems like it’s finally getting cold. Down here in the mid-Atlantic, we’ve lucked out all winter. Ducking a cold front here, a snow shower there…hell, we’ve even managed a few 70 degree days in December. But now comes the reckoning. We are not so hardy here when it comes to sassy weather. I’ll never forget flying home from Seattle on a red-eye right before the blizzard of 2010, going to pick up a few random groceries (because I hadn’t been home in a week and needed food, mind you), and finding the grocery store by the airport desolate, forlorn, and utterly picked over. I think I had to make do with the last bag of brownish celery (LIT-RUH-LY all that was left in the produce section) and whatever was in my pantry until things started to melt.
Now I keep my pantry a bit more stocked. I’m old and hungry. I won’t be caught off guard by rapscallions invading the grocery store before inclement weather. At the very least, I always have enough produce, stock and seasonings around to make soup. And what more do you really need when it’s cold, it’s almost the weekend, and your DVR is 95% full? You need nothing more. You’ve got soup.
This soup is one of my favorites. It’s healthy, hearty, and incredibly comforting. Ginger is its usual kicky self, and the miso gives a warm, salty undertone to the whole thing. Stir in some rice, or serve with a roll and some salad to make it a full meal – whatever it’s served with, there’s nothing better for a cold winter night.
- 2 Tbsp olive oil
- 5 medium carrots, diced
- ½ one large yellow onion, diced
- ½ bell pepper (red, orange, or yellow), diced
- 4 cloves garlic, minced
- 1 Tbsp fresh grated or jarred ginger
- 1 tsp turmeric
- ¼ cup white (shiro) miso
- 4 cups low-sodium vegetable broth
- Heat olive oil in a stockpot over medium heat. Add carrots, onion, and bell pepper and saute until softened, about 8-10 minutes.
- Add garlic, ginger, and turmeric and cook, stirring constantly, for 1 minute.
- Add miso and broth and whisk to combine. Bring to a simmer and cook for 5-7 minutes.
- Pour mixture into a blender (or use an immersion blender) and puree until smooth.Serve hot.
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