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Creamy Roasted Carrot Soup with Ginger and Miso

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This creamy roasted carrot ginger soup is full of lovely rich flavor from roasted carrots and onions. Try this roasted carrot soup with ginger and miso for a warm fall meal.

Ingredients

  • 2–3 pounds carrots
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 tablespoon fermented garlic, minced
  • 1 tablespoon fresh ginger grated
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons miso
  • 6 cups chicken broth
  • 1 teaspoon lemon juice
  • 1/4 cup coconut cream, full fat
  • Freshly ground black pepper, to taste
  • sea salt to taste
  • Sriracha
  • Sesame oil

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper
  2. Peel the carrots and chop them into chunks.
  3. Place the carrots, onion, and garlic on the baking sheet in one layer. Add 2 tablespoons olive oil. Toss until the carrots are lightly coated in oil.
  4. Roast the carrots for about 45 minutes, tossing halfway through, until they’re caramelized on the edges, and fork tender.
  5. Once the carrots are almost done roasting, in a large Dutch oven or instant pot, sauté 1 tablespoon of olive oil, ginger, miso, coriander, turmeric, and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute.
  6. Pour in the chicken broth, while scraping up any browned bits on the bottom with a wooden spoon.
  7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat then reduce the heat to a simmer.
  8. Cook for 15 minutes. (or pressure cook on low, for 5 minutes in an instant pot).
  9. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes.
  10. Add the coconut cream and blend the soup until completely smooth with an immersion blender, or carefully transfer the hot soup to a blender, working in batches if necessary. (Only fill the blender halfway when working with hot liquids)
  11. Add the lemon juice, stir to combine, and taste test, adding salt and pepper to taste.
  12. Serve topped with sriracha and sesame oil.

Find it online: https://cultured.guru/blog/creamy-roasted-carrot-soup-with-ginger-and-miso