Even before we had a newborn in the house, my weekday meal planning has focused on meals that use relatively few ingredients that can be assembled with minimal prep and lots of hands-off cook time. Now that the Bean is here, it is crucial that we plan only these types of meals.
Now that the first few chilly evenings of Fall are rolling in, I am happily diving in to as many soups as my husband will stand to have in the meal rotation. The base of our soups is always delicious bone broth that accumulates from leftover meat bones and waits in the freezer for its chance to become something delicious. Getting extras from food that many folks throw away gives meal planning an extra rush for me. Hey, gotta keep things exciting, right? Also, I don’t like being broke so free food is great.
So the combined power of my stinginess and my love of problem solving leads to recipes like this Carrot Miso Soup. Inspired by carrot ginger dressing, this beautiful soup makes its way onto our fall and winter menu at least bi-weekly. You can serve it with a simple Asian salad, or you can just eat a huge bowl of it on the couch wrapped up in a warm blanket. Your call.
Total Time: 40 Min
- 1/4 cup coconut oil
- 2 pounds carrots thinly sliced
- 1 large onion finely chopped
- 4 cloves garlic peeled and minced
- 1 tablespoon ginger finely chopped or grated–or more to taste (could easily be doubled)
- 4 cups stock chicken or veggie (don’t bother thawing if frozen)
- 1/4 cup white miso paste or more to taste
- drizzle toasted sesame oil
- 2 scallions very thinly sliced
- Heat coconut oil in a large pot over medium heat, then add your big pile of carrots,onion, and garlic. Sauté while you are prepping the ginger, stirring every once in awhile to avoid browning. Once the onions are translucent, add the ginger and stock. If your stock is frozen, kick the heat up a little bit (but not quite medium-high). Cover and set the timer for thirty minutes. Go about your business, but stir the soup a couple of times while it’s simmering.
- Once the carrots are fork tender, purée the soup with an immersion blender (or in batches in a blender or food processor). Once the soup is smooth enough for you, ladle about half a cup of soup into a bowl. Add the miso and whisk together until combined, then add the mixture back into the pot of soup. You can then turn the heat down to low if you want to keep the soup warm or turn it off completely.
- Ladle the soup into serving bowls, then garnish with a nice pile of scallions and a drizzle of sesame oil.