I’ve tried a lot of Carrot Ginger Soup variations, and finally found a ratio of carrot to ginger I enjoy.
The jalepeño adds a nice little kick that is not overwhelming. Omit it if you don’t like spicy foods.
This recipe doubles and triples well. It also reheats well.
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 2 tablespoon chopped ginger
- 1 jalapeño, seeded and chopped (optional)
- 8 large carrots, cut in 2 inch chunks
- 4 cups miso broth (2 TBL red miso paste blended with 4 cups water)
- pepper to taste
- Chopped cilantro for garnish
- In a soup pot, saute onion in olive oil until translucent.
- Add garlic, ginger, and jalapeño (if using) to the onions and continue to sauté 2 minutes.
- Add carrots and broth. Bring to a boil. Allow the soup to cook until the carrots are tender.
- Turn off the heat and allow the soup to cool a bit.
- Process in batches in a blender, or use an immersion blender, until the soup is smooth and creamy.
- Reheat for a few minutes. Serve in bowls and top with a bit of chopped cilantro.
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