My husband likes to call this soup baby food - don't let that be a deterrent. Although it does have that baby food-ish consistency, it is also warming, hearty, and deeply nourishing. Carrot ginger soup is a classic and easy dish that should be added to your cooking arsenal. Nutty and flavorful dukkah and savory miso take this basic soup to the not-so-basic level.
Dukkah is a versatile Egyptian toasted nut and seed spice blend that can be added to most savory dishes for that extra oomph. The nut, seed, and spice blend is up for interpretation depending on your preference or what you have on hand. Since I have a soft spot for za'atar, I blended it with the toasted nuts and other spices for a deliciously flavorful soup topper.
Miso is fermented soybean paste. If you don't do soy, there are now chickpea miso versions on the market. Miso is a great way to add a savory umami taste to your food and to integrate a fermented food into your diet. The darker the miso, the more fermented and potent the taste. To reduce the color change of the soup, go for mellow white miso. If you prefer a robust miso flavor, try the darker varieties. Because most misos are made from soybeans, be very mindful of your source. Make sure to select products that are MSG-free and are made from organic, non-GMO soybeans. I like this brand.
This soup is savory, nourishing, and loaded with Vitamins A and C, vegan protein, and immune boosting ginger. It is bound to please even the most discerning critics, especially a particular husband.
Roasted Carrot Ginger Miso Soup + Za'atar Dukkah
makes 4 servings
Dukkah (Makes 2 1/2 cups. Use extra on salads, soups, grains, or roasted vegetables)
- 1 cup nut blend of hazelnuts, blanched almonds, and cashews
- 1/2 cup sesame seeds
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 1 tbsp za'atar
- 1 tsp dried lemon peel
- 2 tsps chili flakes
- 1 tsp sea salt
- Freshly ground black pepper
Toast nuts and seeds in separate batches and let cool. Combine all of the ingredients into a food processor and pulse. Ideally you want a coarse mixture that is dry and crumbly. Overpulsing will turn the mixture into a paste. Store in an airtight container in the refrigerator.
Roasted Carrot Ginger Soup
- 2 tbsps coconut oil or olive oil
- 2 lbs carrots, peeled and chopped into thirds
- 1 medium sized yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp chopped or grated ginger
- 4 cups vegetable stock
- 2 tbsps miso (White for a more mellow tasting soup that won't darken the soup color. Brown rice miso for a more robust flavor.)
- Freshly ground black pepper
- 3 scallions, thinly sliced
- Handful of cilantro leaves (optional)
- Heat oven to 375 degrees. On a parchment paper-lined sheet tray, toss carrots with a tbsp of oil and freshly ground black pepper. Roast for 20-30 minutes until carrots are tender.
- In a large saucepan, heat remaining tbsp of oil over medium heat. Add onion and garlic and sauté until translucent.
- Add ginger, broth, and carrots and simmer for 10 minutes, allowing flavors to blend.
- Puree the soup in batches using a blender or an immersion blender until desired texture is achieved. I like mine a little chunky as pictured.
- In a small bowl, whisk together 1/2 cup of carrot soup and the miso paste until smooth. Add mixture back to soup and mix well. Taste, adjust seasonings, and serve garnished with dukkah, scallions, and cilantro.
