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Description
This light, simple vegetable soup is very quick to put together. A little miso is stirred in just before serving to add depth, and a final squeeze of lime gives brightness.
Ingredients
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2tablespoons unsalted butter 4cups peeled, cubed carrots (from about 6 medium carrots) 2medium leeks, white part only, chopped Salt and black pepper 8cups water or vegetable broth 2tablespoons yellow or white miso 1small lime Thinly sliced chives, for garnish (optional)
Directions
Melt butter in a pot over medium heat. When the butter starts to sizzle, add carrots and leeks. Season generously with salt and pepper, and stir to coat well. Sauté for a minute or 2, then add water (or broth, if using). Bring to a boil over high heat, then reduce to a simmer. As soup simmers, taste and add salt as needed. Cook until carrots are soft, about 15 minutes. Once the soup is cooled, reserve 2 cups liquid, then purée the remaining contents of the pot in a blender. (Alternatively, use an immersion blender in the pot.) Use reserved liquid to adjust the purée’s thickness, adding just enough so the consistency is that of a thin milkshake. To serve, heat soup and whisk in miso. Divide among 4 bowls. Grate a little lime zest over each bowl. Quarter the lime and add a good squeeze of lime juice into each bowl. Scatter with chives, if using.
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