carrot miso soup I'd made in the past, but wanted to try something new. As with most soups I like to make, this was super easy to whip up, as long as you don't mind peeling and chopping a dozen carrots and you have an immersion blender. The immersion blender is so key in making creamy soups. I don't recommend any other way, and since you can get a solid immersion blender for ~$30, there is really no reason not to have one.
I didn't take any pictures of the process (I was hungry) but it's all pretty standard:
- Saute a chopped onion, then add 2 cloves of chopped garlic.
- Add in a lot (6 cups) of vegetable stock, carrots (12 chopped) and spices (dill, marjoram, parsley, thyme, salt and pepper).
- Bring to a boil then simmer for 35 minutes.
- This next part was a little different: Mix 3 tablespoons of corn starch with ~ 3 tablespoons of water until dissolved and add to soup.
- Add 1/2 cup of cream (I used half and half) and simmer for another 15 minuets.
- Blend it all until smooth using an immersion blender and tada, you have a ton of soup!
I thought it was a little bland at first, I think because I always have a hard time with salt in a recipe when it doesn't specify an amount. I tend to heir on the side of caution as I don't want it to be too salty. However, I've found this can easily go the other way and end up bland. Amazing what a little salt can do. I added a bit to my bowl of soup and it brought out all the flavors. Pretty neat little spice that salt.
This was yummy and easy and the prefect meal on a rainy day.