carrot turmeric miso soup
Some recipes are planned; some happen serendipitously. This one falls into the latter category, and it's deliciously timed as much of the Northern Hemisphere approaches the season where cozy, simple meals are desired. Living in Florida, where ginger and turmeric grow happily, spiced dishes are always welcome on my table.
The premise for this dish was simple: use ALL THE CARROTS, or specifically, three bags of carrots that my mom bequeathed to me upon heading out of town. It was a full-circle moment, really; in the first grade, my school went on a field trip to a carrot farm where, much to my joy, we got to pick carrots and take them home. Being quite the little Hermione, I made a point of picking the most and the biggest carrots of all the kids in my class, presenting my mom with several enormous sacks of carrots, when I got home. For days, it was carrots in and on everything... carrot sticks, carrot cake, and of course, carrot soup. Thanks, Mom, for being so supportive of my harvest... and for the carrots pictured here!
In addition to anti-inflammatory ginger and turmeric, and of course beta-carotene-powerhouse carrots, this soup contains gut-friendly probiotic miso and protein-packed chickpeas. In short, this soup is as functional as it is delicious; a complete, wellness-boosting meal in one bowl.
RECIPE: Carrot Turmeric Miso Soup
(serves 6)
INGREDIENTS:
- 1 tablespoon olive or avocado oil
- 1/2 a diced red onion
- 1 tablespoon minced garlic
- 1 diced red bell pepper
- 2 2-inch pieces of raw, peeled turmeric root
- 1 2-inch piece of raw, peeled ginger root
- 5 cups chopped raw carrots
- 15 ounces cooked chickpeas
- 8 cups vegetable broth
- 1/4 teaspoon black pepper (plus more to taste)
- 1 1/2 tablespoons white miso paste
- optional but good: 1/2 teaspoon chili powder
- 2 tablespoons pepitas per bowl, for garnish
METHOD:
- In a large, heavy-bottomed stockpot, heat the oil over medium-high heat until shimmering. Add the red onion and sauté until just translucent, about four minutes.
- Add the garlic and red bell pepper and sauté until the garlic is just fragrant, about two minutes.
- Turn up the heat to high, and add the turmeric root, ginger root, and carrots. Sauté the whole mixture for about two minutes, stirring often.
- Add the chickpeas, vegetable broth, and black pepper, and bring the whole mixture to a smooth boil. Turn down the heat to simmer and cook, covered (but with the lid slightly askew to let steam escape), for 20 - 25 minutes, or until the carrots are tender.
- Turn off the heat. While the soup is still hot, add the miso paste and chili powder (if using), stir to combine, and -- using an immersion blender or working in batches with a countertop blender -- process the soup until completely creamy-smooth.
- Ladle into bowls and top with the pepitas and additional black pepper, if desired.
Serve with love!
☼ VLGL
