Photo: Cala
carrot soup with miso and sesame
9 ingredients
openrecipes
I hadn’t meant for this soup to be so quintessentially early January — that would be, virtually fat free, dairy free, gluten free (miso dependent), vegan and the very picture of healthful do-gooding. It’s about one cube of tofu away from earning a halo or at least being surrounded by singing . In fact, if you advertised a soup to me with all of those qualities, I’d probably run in the other direction because I am a dietary heathen, and I love butter, even if overdoing it in December now requires it in moderation. For the rest of time.
Estimated Nutrition (whole recipe, rough)
348
Calories
4g
Protein
28g
Fat
22g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- Drizzle of toasted sesame oil
- 2 scallions, very thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes