Description
A comforting and flavorful Carrot Ginger Soup featuring a blend of fresh carrots, aromatic ginger, miso paste, and garlic, garnished with crispy fried garlic and roasted sesame croutons. Perfect for warming up on a chilly day or served cold for a refreshing yet nourishing meal.
Ingredients
Scale
For the Soup
- 2 tbsp vegetable oil
- 1 small onion, diced
- 4-6 cloves garlic, minced
- 1/4 cup white miso paste
- 1-2 tbsp rice wine vinegar
- 2 lbs carrots (about 10 large), diced
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp sea salt
For the Fried Garlic
- 1/2 cup vegetable oil
- 8 cloves garlic, finely sliced length-wise
- 1/4 tsp sea salt
For the Roasted Sesame Croutons
- 8 slices bread, cut into 1/2 inch cubes
- 2-3 tbsp toasted sesame oil
- Sea salt to taste
Optional Additional Garnishes
- Toasted sesame oil
- Black and white sesame seeds
- Chopped green onions
- Furikake seasoning
Instructions
- Preheat and Sauté Onions: Preheat your oven to 375°F (191°C) for the croutons. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onions and sauté until translucent, about 5 minutes.
- Add Garlic, Ginger, and Miso: Add the minced garlic, grated ginger, and white miso paste to the pot. Cook for 2-3 minutes until fragrant, stirring frequently to blend flavors.
- Cook Carrots: Stir in the diced carrots and cook for about 5 minutes until they start to soften.
- Deglaze and Simmer: Increase the heat to high and deglaze the pot with 1-2 tablespoons of rice wine vinegar. Pour in 4 cups of vegetable broth and 2 tablespoons soy sauce. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes or until the carrots are fork-tender.
- Blend the Soup: Use an immersion blender to puree the soup until very smooth. Alternatively, transfer the soup in batches to a high-speed blender and blend until creamy. Adjust the seasoning with additional soy sauce or salt, and add water if the soup is too thick.
- Prepare Fried Garlic: While the soup simmers, heat 1/2 cup vegetable oil in a shallow pan over medium-low heat. Add the thinly sliced garlic and move constantly to ensure even browning. When lightly browned, remove the garlic with a slotted spoon, place on paper towels, and sprinkle with 1/4 teaspoon sea salt. Set aside.
- Make Roasted Sesame Croutons: Toss the bread cubes with 2-3 tablespoons toasted sesame oil and sea salt in a medium bowl until fully coated. Spread them on a parchment-lined baking sheet and bake for 10-12 minutes, tossing halfway, until golden and crisp. Remove and cool.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with a drizzle of toasted sesame oil, fried garlic chips, sesame seeds, furikake, and chopped green onions as desired.
Notes
- Can I eat this warm or cold? This soup is best served hot, especially on cold days, but can also be enjoyed cold during warmer months.
- How should I store the garlic chips and croutons? Store them together in a container on the countertop; airtight storage is not required. Reheat in a toaster oven, avoid microwaving.
- What is Furikake? Furikake is a versatile Japanese seasoning typically made with dried fish, sesame seeds, chopped seaweed, sugar, and salt. It adds umami flavor and works well as a topping for rice and soups. Vegan varieties are available.
- Where can I buy Furikake? Trader Joe’s sells a vegan/vegetarian-friendly version. Vegan Furikake can also be found on Amazon.
Nutrition
- Serving Size: 1 bowl
- Calories: 457 kcal
- Sugar: 11 g
- Sodium: 1529 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 41 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg