Description
This vibrant Carrot Ginger Soup combines sweet carrots and spicy ginger with the umami depth of miso and soy sauce for a comforting and flavorful dish. Enhanced with crispy fried garlic and roasted sesame croutons, this soup offers delightful textures and layers of taste. Perfect served hot on chilly days or chilled during warmer months, it’s a versatile, nourishing, and easy-to-make meal.
Ingredients
Scale
For the Soup
- 2 tbsp vegetable oil
- 1 small onion, diced
- 4-6 cloves garlic, minced
- 1 tbsp grated ginger
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking the croutons later.
- Sauté Onions: In a large pot or Dutch oven, heat 2 tbsp of vegetable oil over medium-high heat. Add the diced onions and sauté until translucent, about 5 minutes.
- Add Garlic, Ginger, and Miso: Stir in the minced garlic, grated ginger, and white miso paste. Cook for 2-3 minutes until fragrant, stirring frequently to prevent burning.
- Cook Carrots: Add the diced carrots to the pot and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Deglaze and Boil: Increase heat to high and deglaze the pot with 1-2 tbsp rice wine vinegar. Pour in the vegetable broth and soy sauce, then bring the mixture to a boil.
- Simmer Soup: Reduce heat to a simmer and let cook uncovered for about 20 minutes, or until the carrots are fork-tender.
- Puree Soup: Use an immersion blender to puree the soup until very smooth. Alternatively, transfer the soup in batches to a high-speed blender. Adjust seasoning with additional soy sauce or salt as needed and thin with water if too thick.
- Fry Garlic Chips: While the soup simmers, heat 1/2 cup vegetable oil in a shallow pan over medium-low heat. Add the thinly sliced garlic and keep it moving constantly to ensure even browning without burning. When lightly browned, remove with a slotted spoon and drain on paper towels. Sprinkle with 1/4 tsp sea salt and set aside. Reserve garlic oil for future use.
- Prepare Croutons: Toss the bread cubes in a medium bowl with 2-3 tbsp toasted sesame oil and sea salt until fully coated. Spread them in a single layer on a parchment-lined baking sheet.
- Bake Croutons: Bake the bread cubes in the preheated oven for 10-12 minutes, tossing halfway through, until golden and crisp. Remove from oven and let cool.
- Serve and Garnish: Ladle the pureed carrot ginger soup into bowls. Drizzle with toasted sesame oil and sprinkle with fried garlic chips, sesame seeds, chopped green onions, and furikake as desired for added flavor and texture.
Notes
- Can I eat this warm or cold? This soup is best served hot, particularly on a cold day, but it’s also delicious cold during the warmer months.
- How should I store the garlic chips and croutons? Store them together in a container on your countertop; airtight is not necessary. To reheat, use a toaster oven—avoid microwaving to maintain crispness.
- What is Furikake? Furikake is a Japanese seasoning usually sprinkled over rice or dishes, featuring ingredients like dried fish, sesame seeds, seaweed, sugar, and salt. Vegan versions exist that provide rich umami flavor, similar to miso.
- Where can I buy Furikake? Trader Joe’s offers a vegan-friendly version, and it’s also available 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
