In true Wisconsin fashion, the rest of fall appears to have decided to just fuck off and winter has just decided to show up early. Earlier in the week, we had our first hard frost and some of the leaves on the trees were still green when it happened. I woke up to a carpet of green leaves covering my entire backyard.
The abrupt drop into cold, plus the rising levels of stress at my current job, mean that it’s time to break out the heavy duty soups, and this is one of them. I had to table this soup for about a year, cause I associated it with being really sick (like, flu sick), but there’s been enough time to break the association, hopefully. EDIT: NOPE. Fuck you brain. Prepping the carrots takes a lot of legwork, but it’s worth it.
I also added a small dash of cinnamon and cardamom at the tail end of this recipe; as far as I can tell, it turned out pretty good, and doesn’t clash/overwhelm the other flavors.
- 2 T olive oil
- 2 lbs carrots, peeled and sliced thin
- 1 large onion (I used half), chopped
- 7 large garlic cloves, smashed
- 4 c vegetable stock (get a 32 oz box of it and you’ll be good)
- 1 T ginger, peeled and grated
- .25 c white miso paste
- drizzle of sesame oil
Peel and slice your carrots (this will take a while, I got probably closer to 2.5 lbs from the farmer’s market, and this took the better part of 45 minutes), and follow it up by chopping your onion and smashing your garlic. By the time you start your garlic, heat your olive oil in a large pot over medium heat. Add your carrots, garlic, and onion, and cook for ten minutes, until your onion is translucent. Add your vegetable stock and grate the peeled ginger directly into the soup. Cover, and then bring to a simmer, and simmer for a half hour, until your carrots are fork tender.
Pour your soup into your blender in batches (I did about an equal amount of carrots and stock each time, in two batches), and puree, from low to high. Again, be sure to only fill up your blender about 60% of the way, otherwise, soup will come flying out, and there will be pain and suffering. Add the pureed soup back to your pot.
Now, the original recipe recommends whisking together the miso paste and a half cup of the soup in a separate bowl. I probably should’ve done this. Instead, I just added it straight to the soup and stirred vigorously. The soup still turned out great. Then add your salt and pepper to season, and stir in your sesame oil!
It was tasting a little on the bland side still at this point, so I added the cinnamon and cardamom to experiment, in very small dashes, and it seemed to warm things up a bit and not clash horribly with the other flavors. Will fully report back on this.