No, not oranges, silly. Orange. As in, the color. I know that in the real world of making complete, attractive, presentable meals, you are supposed to have a variety of colors and textures…well, this is not that. This is carrot miso soup and cheese bread. This is orange for dinner.
The carrot soup, with miso and sesame, comes courtesy of one of my very favorite blogs, Smitten Kitchen
. It’s yummy, healthy, and, with the exception of the five million carrots that require chopping, quite easy (I’m still waiting for my sous chef to arrive – any volunteers?).
First off, you take two pounds of carrots, peel them, and thinly slice them. This is one of those steps that’s not technically a step, since the ingredient list has the carrots already peeled and sliced, but people, plan for this. I am always brought to my knees by the hidden steps in the ingredient list. (Again, WHERE is my sous chef?)
Once you have a giant pile of carrot coins, you sauté them quickly in a pot with olive oil, onions, and garlic, then add vegetable broth and ginger and cook until tender.
After that, it’s a simple puree with an immersion blender and the addition of miso, which adds a nice salty depth of flavor. Topped with some sesame oil, the soup was a simple, yummy supper when served with cheese bread (literally, bread with cheese toasted on top. We’re not fancy, people.).
Oh, and we had Sam Adams Chocolate Bock with it – yum. Sam Adams Winter Variety pack has some excellent beers, everyone. Sorry it’s not Winter Variety Pack time anymore…
Carrot Soup with Miso and Sesame
We totally forgot to add the scallions here – Deb has a note on her website about possibly pickling them, which sounds amazing. Anyway, scallion as you will. This could be a side dish or appetizer or a simple supper with a side of bread (as we did it).
Yield: 4 Servings
2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste
Drizzle of toasted sesame oil
2 scallions, very thinly sliced [optional-ish]
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions [if you remember].