Vegan Roasted Carrot Soup with Spicy MiSOgood
3 Tablespoons Olive Oil, Divided
1 Pound Carrots, Peeled and Chopped
3 Cups Water or Vegetable Stock
1/4 Cup MiSOgood Spicy Miso Plus More to Garnish
Salt and Ground Black Pepper, to Taste
Fresh Cilantro, to Garnish (Optional)
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Toss the carrots with half of the oil and spread them out in an even layer, making sure the pieces don't overlap, on the prepared baking sheet.
Roast the carrots for 30 - 40 minutes, stirring halfway through, until they’re caramelized and deeply browned all over. They should be easily pierced by a fork.
Transfer to a blender along with the water or stock, remaining olive oil, and spicy miso. Throughly puree on high speed until entirely smooth. Season with salt and pepper to taste.
Pour the soup into a small saucepan or microwave safe bowl to heat all the way through; 1 - 3 minutes.
To serve, top bowlfuls with a final drizzle of spicy miso for an extra kick, plus fresh cilantro if desired.
Makes 3 - 4 Servings
Notes:
-The soup can be made up to a week in advance when stored in an airtight container.
-For even greater depth of flavor, roast one diced onion and 3 whole cloves of garlic alongside the carrots.
-If you'd like a creamy soup, use plain, unsweetened non-dairy milk instead of water or stock.
1 Pound Carrots, Peeled and Chopped
3 Cups Water or Vegetable Stock
1/4 Cup MiSOgood Spicy Miso Plus More to Garnish
Salt and Ground Black Pepper, to Taste
Fresh Cilantro, to Garnish (Optional)
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Toss the carrots with half of the oil and spread them out in an even layer, making sure the pieces don't overlap, on the prepared baking sheet.
Roast the carrots for 30 - 40 minutes, stirring halfway through, until they’re caramelized and deeply browned all over. They should be easily pierced by a fork.
Transfer to a blender along with the water or stock, remaining olive oil, and spicy miso. Throughly puree on high speed until entirely smooth. Season with salt and pepper to taste.
Pour the soup into a small saucepan or microwave safe bowl to heat all the way through; 1 - 3 minutes.
To serve, top bowlfuls with a final drizzle of spicy miso for an extra kick, plus fresh cilantro if desired.
Makes 3 - 4 Servings
Notes:
-The soup can be made up to a week in advance when stored in an airtight container.
-For even greater depth of flavor, roast one diced onion and 3 whole cloves of garlic alongside the carrots.
-If you'd like a creamy soup, use plain, unsweetened non-dairy milk instead of water or stock.