PREV
Note to self: check the sizes on things when ordering online groceries. Ended up with 5 lbs of carrots so I made a Carrot & Sweet Potato Miso Soup! A perfect springtime light lunch or side dish for dinner!
While I won’t pretend I’m the first person to make a delicious creamy soup from carrots and miso paste, I love my recipe because it has extra heartiness from the sweet potato plus a touch of creaminess from the coconut milk. It’s great to make a big batch of and freeze for a quick and easy weeknight lunch.
How It’s Made
In a large dutch oven or soup pot with a lid, heat olive oil over medium heat. Add the onion, garlic and ginger.
Stir occasionally for 3-4 minutes until the onion becomes translucent.
Add the carrots, sweet potato, salt, pepper, red chili flakes.
Continue stirring to combine.
Add the vegetable broth and bring up to high heat. Once boiling, cover and reduce the heat to medium-low for 30-40 minutes until the carrots and potatoes are soft.
Remove from heat and blend using an immersion blender. If you don’t have this handy tool, blend in batches using a regular blender. If you are looking to buy an immersion blender, I use this one!
Whisk in the miso paste and coconut milk.
Season to taste. Garnish with fresh green onion and a drizzle of sesame oil and enjoy!
