This is a tasty little soup that is full of healthy spices and other ingredients: Turmeric powder, miso, cinnamon, as well as carrots, ginger and onions (for the non-monastics). I think hazel nuts are also a winner. Amazon has a very good source of roasted hazelnuts, if you can’t find them locally.
- 1 Tbsp Butter (non-VEGAN) or olive oil
- 1 Tbsp Olive oil
- 1 Small onion or celery stalk, chopped (optional)
- 2 Shallots, minced (optional)
- 2 tsp Freshly grated ginger
- ½ tsp cinnamon
- 1 ½ tsp Allspice (or combination of cinnamon, cloves, and nutmeg)
- ½ tsp turmeric powder
- Freshly ground black pepper
- 2 pounds Carrots
- 4 Cups Vegetable broth or water
- 4 Tbsp Miso
- 1 Tbsp Lime juice and zest
- Toasted sesame oil, for garnish
- 2 Green onions sliced thinly (optional)
- Black and/or white sesame seeds, for garnish
- 1/2 Cup Toasted hazelnuts
Toast hazelnuts in oven at 350 degrees until golden brown and fragrant. Cool a few minutes and rub with towel to remove most of the skins and coarsely chop. Set aside
In a large pot over medium heat, combine butter (if used) and olive oil. When butter has melted, add onion or celery and shallots (if using), and cook until soft, 6 minutes.
Add ginger, turmeric, pepper, and allspice (or combination of other spices) and cook until fragrant, 1 minute more. Add carrots and water or vegetable broth and bring to a boil. Reduce to a simmer and cover. Cook until carrots are tender, 25 to 30 minutes.
Using a blender or immersion blender, blend soup until smooth. Place miso in a medium bowl and pour about ½ cup of hot soup over miso. Whisk until miso is fully incorporated, transfer back to the pot with the rest of the soup, and stir to combine. Taste for seasoning and add more salt if needed. The miso will add salt so do not adjust seasoning until miso is added.
Stir in lime juice and serve with a drizzle of sesame oil and a pinch of sesame seeds. Serve green onions and roasted hazelnuts in separate bowls as condiments.
6 Servings.
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