Carrot-Leek Soup with Miso
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
- 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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 7 gramsCalories: 158Saturated Fat: 4 gramsUnsaturated Fat: 3 gramsSodium: 1513 milligramsSugar: 9 gramsFiber: 6 gramsCarbohydrate: 23 gramsProtein: 3 grams
Source: https://cooking.nytimes.com/recipes/1023790-carrot-leek-soup-with-miso