Carrots have 2 seasons! Spring and fall! Try this easy and creamy recipe!
Carrot Miso Soup
Sol Kitchen Project Recipes - Lindsey Hardin All Rights Reserved
2 cups of local carrots, sliced into ½ inch rounds
¼ yellow onion, diced
1 tablespoon fresh ginger
½ tablespoon fresh turmeric
1 cup of broth or water
Pinch of sea salt
1 cup of canned coconut milk
½-1 tablespoon of curry powder
1 tablespoon of chickpea or white miso
1. In a 2-4 quart stock pot with a lid, and the sliced carrots, onion, and ginger along with the water or broth and a pinch of salt. Allow to come to a boil, then cover and simmer for 5 minutes or until the carrots are tender, but not mushy.
2. Turn off heat and allow the carrots to cool a little so you’re not putting extremely hot ingredients into the blender. Add the curry powder, coconut milk, and a pinch of salt. Blend well. Pour back into the pot.
3. Add diluted miso right before serving.
-Cutting board, I like bamboo.
-Sharp Knife, If you just have 1 quality knife you’ll be good! I recommend a Shun Vegetable Knife
-Vitamix or blender or immersion blender
Special Ingredients: Farm fresh ingredients
Miso Notes: Don’t boil the miso as it will kill the beneficial organisms
Thank you for supporting your local Farmer
Click on the PDF to see a printable recipe