Carrot Miso Soup with Cilantro Cream
Carrot miso soup is creamy, comforting, and ideal for winter. Finish it off with a swirl of cilantro cream.
Servings: 4
Ingredients
- 1 pound carrots
- 1/2 pound sweet potato
- 2 tablespoons olive oil divided
- 1/2 cup diced onion
- 1 celery stalk diced
- 4 cups vegetable or chicken broth
- 2 to 4 tablespoons white miso paste to taste
For the sauce (optional)
- 1/2 cup lightly packed cilantro
- 1 clove garlic minced
- 1/4 cup heavy cream
- 1/4 cup water
Instructions
- Preheat oven to 400°F.
- Trim and halve lengthwise carrots and cut into chunks. Cut sweet potato into medium-size chunks. (You don't have to peel either if you prefer.) Toss with 1 tablespoon sweet potato and spread out on a rimmed baking sheet. Roast for 20 minutes.
- In a large stockpot, heat remaining oil over medium heat. Add onion and celery and sauté 5 minutes. Add the carrots and sweet potato.
- Stir in broth and bring to a boil, then let simmer for 15 minutes.
- Using an immersion blender (or blend in batches with a food processor or blender) to purée soup smooth.
- Whisk in miso to taste and keep warm while making the sauce.
- In a blender or food processor, purée cilantro, garlic, cream, and water until smooth. Add more water if needed to achieve a pourable, yet still thick, consistency.
- Serve soup with sauce spooned over the top.
