I made this soup on Sunday after I had seen a similar recipe pop up in my google reader feed. Of course, the original recipe was titled “Cumin, coriander and ginger scented carrot miso soup” and on my second reading this morning, I noticed that there is no ginger in the ingredients (I’m sharp like that). If you wanted to add ginger, I would add it at the beginning, maybe 1-2 tbsp of the fresh grated stuff.
- Olive oil
- 4 cups chopped carrots
- 1 cup peeled and diced white fleshed potato (You know I left this out, right?)
- 1 medium leek, sliced
- 1/4 cup light miso paste
- 4 tsp ground coriander
- 3 tsp ground cumin
- 6 cups water (I used vegetable stock instead but don’t do what I did. The miso makes the soup plenty salty enough.)
- salt and pepper to taste
- plain yogurt for garnish
Add 2 T olive oil to a heavy bottom stock pot over medium high heat. Add the carrots, potato, leek, seasonings (except salt and pepper) and the miso. Stirring constantly until the carrots soften. Add water and bring to a boil. Let simmer for 25 to 30 minutes. Pour soup into a food processor or blender and mix until smooth. Return to pot. Heat until hot. Plating: Fill soup bowl with 1 cup of soup. Add a dollop of yogurt and stick a leek ‘straw’ into the yogurt.