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Cooking 101
Back when our cafe was open, we always had at least two soups on the weekly rotating menu. Carrot soup was one of the crowd favorites, we’d make about 40 gallons a week of it! We’ve adapted our classic recipe here, and we’re guessing it’s going to be a repeat in your kitchen, too.
Chef Tip: Softening the onions and garlic first adds depth to the soup, so don’t skip it!
Olive oil
1 medium onion, diced
3 cloves garlic, peeled and smashed
2 cups chopped carrots
Salt
1 (22oz.) container of broth (We like Brodo!)
¼ cup pepitas, toasted
3-4 scallions, sliced
Heat a glug of olive oil in a medium-large soup pot or a small Dutch oven over medium heat and sauté the onions and garlic until they are tender
Add your carrots and a pinch of salt and sauté until the carrots begin to soften
Squeeze in ½ a pouch of the Gingery Miso and give it a quick stir before adding the vegetable broth and bringing it to a simmer. Add salt as required
Cook until the carrots are tender, about 15-20 minutes
Allow the mixture to cool slightly and blend until smooth, seasoning with salt to taste
Serve hot, with a showering of scallions and pepitas for garnish
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Nutrition (per serving)
Calories = 150
Total fat = 10g
Total carbohydrates = 11g
Fiber = 3g
Protein = 6g
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