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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
189
This carrot soup is anything but boring. With ginger & allspice for flavor, miso for some funk and saltiness, and lime juice to brighten it up, this soup hits all the marks. Serve it with a thick slice of toasted sourdough bread and never go back to canned soup again.
Made it? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
butter
- 1 Tbsp.
olive oil
- 1
small onion, chopped
- 2
medium shallots, minced
- 2 tsp.
freshly grated ginger
- 1 1/2 tsp.
ground allspice
- 2 lb.
carrots, peeled and sliced into ¼" thick rounds
- 4 cups
vegetable broth or water
- 1/4 cup
white miso paste
- 1 Tbsp.
lime juice
Toasted sesame oil, for garnish
- 2
green onions, thinly sliced
Black and white sesame seeds, for garnish
Directions
- Step 1In a large pot over medium heat, combine butter and olive oil. When butter has melted, add onion and shallots, and cook until soft, 6 minutes.
- Step 2Add ginger and allspice and cook until fragrant, 1 minute more. Add carrots and water or vegetable broth and bring to a boil. Reduce to a simmer and cover. Cook until carrots are tender, 25 to 30 minutes.
- Step 3Using a blender or immersion blender, blend soup until smooth. Place miso in a medium bowl and pour about ½ cup of hot soup over miso. Whisk until miso is fully incorporated, transfer back to the pot with the rest of the soup, and stir to combine. Taste for seasoning and add more salt if needed.
- Step 4Stir in lime juice and divide soup into bowls. Top each bowl with a drizzle of sesame oil, some green onions, and a pinch of sesame seeds.
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