Smitten Kitchen has an intriguing carrot soup recipe today. The coriander, cumin, and tahini flavors all seem like a good idea, and they have inspired my desire to make a blended carrot soup soon. However, especially after our recent experience eating awful crisped chickpeas, her carrot soup recipe from last year looks even more appealing to me, flavored by miso, scallions, and ginger.
She lists the following ingredients, to which I would probably add a can of cannelini beans, for texture and protein:
Soup
2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste
To finish
Drizzle of toasted sesame oil
2 scallions, very thinly sliced
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