Published On: Wed, Apr 3rd, 2024

This carrot cashew soup with miso is creamy, luscious and dairy-free

This carrot cashew soup with miso is creamy, luscious and dairy-free
This carrot cashew soup with miso is creamy, luscious and dairy-free


This creamy soup shuttles the classic carrot-ginger duo into a deeply savory, fragrant direction, with a taste reminiscent of one of my all-time favorite foods: Japanese carrot-ginger dressing. I stumbled on this iteration accidentally, but I sure am glad I did because it’s going to be in regular rotation for me from now on.

My original idea was to simply stir a dollop of miso to a pot of pureed carrot-ginger soup for a savory, funky base note. (I have been on a kick of adding miso to my usual soups lately — it’s been a hit in chicken-vegetable, butternut squash and corn soup, so far.)

Get the recipe: Carrot Cashew Soup With Miso and Sesame

But when I sampled the pureed ginger-carrot soup with the miso paste melted in, it cried out for a touch of toasted sesame oil. Maybe it was my taste for the Japanese dressing surfacing, but whatever the impetus, the addition made me light up with excitement. So I ran with it, creating a salad-like garnish of grated carrot and sesame seeds dressed in sesame oil, rice vinegar and sweetened with a dash of honey.

The soup is rich and creamy thanks to the cashews that get simmered until soft, and pureed along with the carrots, onion, garlic and ginger. The miso is stirred in at the end, with a balancing touch of honey and the distinctively aromatic sesame oil.

Garnished with the grated carrot “salad,” it’s a nourishing soup you could certainly make a meal out of — something I’ve always joked I could do with that famously good dressing anyway.

Get the recipe: Carrot Cashew Soup With Miso and Sesame


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