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Miso Carrot Soup

Miso Carrot Soup Recipe
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Easy and flavorsome carrot soup with an Asian influence from miso, spring onion and sesame seeds. Crusty parmesan croutons make a great paring to the umami miso flavour.

  • Author: Flaevor
  • Total Time: 40 minutes
  • Yield: 4 - 6 1x
  • Category: Vegetarian

Ingredients

Scale
  • 1 white onion, chopped fine
  • 4 garlic cloves, crushed
  • 1 tsp dried chilli flakes
  • 1 large knob ginger, minced
  • Salt
  • 500gm carrots, chopped into small chunks
  • 3 tbsp white miso
  • 1-litre vegetable stock
  • Squeeze lemon juice
  • 1 spring onion, chopped fine
  • Sesame Oil and black sesame seeds for garnish

Parmesan Cheese Croutons

  • 50g white bread, crusts removed, cut into cubes
  • 1 tablespoon extra virgin olive oil
  • 1 rounded tablespoon finely grated Parmesan (Parmigiano Reggiano)
  • 1 clove garlic, crushed
  • Sea salt flakes

Instructions

  1. Fry onions in a little oil until soft. Add ginger, garlic and chilli flakes, cook gently for a few more minutes until soft.
  2. Next, add chopped carrots and cook over medium heat for 5 minutes.
    Add vegetable stock, bring to the boil then cover and simmer for 20 minutes.
  3. Meanwhile make the parmesan croutons id using them: Heat a frying pan with olive oil and toss bread and garlic around until golden brown. Gather bread together and sprinkle with parmesan cheese. Stir to combine and cook further until cheese has melted onto croutons. Sprinkle with a little sea salt flakes. Set aside.
  4. Blend soup until smooth.
  5. Place miso in a small bowl and add a splash of boiling water. Using a whisk blend miso into the carrot soup and heat through for 2 minutes.
    Divide into bowls.
  6. Garnish with spring onion, a dash of sesame oil and sprinkle with black sesame seeds or parmesan croutons.

Keywords: miso soup, miso carrot soup, miso and parmesan, carrot soup, parmesan croutons

Find it online: https://flaevor.com/miso-carrot-soup/