Carrot Soup with Miso
Miso is like a hunk of living food (there are fat baby fingers poking me).
It's like a bunch of little critters merrily eating away at themselves in the fridge, waiting for you to take your turn (poke poke poke).
If you make this soup right and don't burn them up, they'll live in your gut for a while and make life easier for everyone (turning away from my computer to make a series of bizarre faces and sounds, which bring out a mischievous smile).
They don't even... (pat, pat, pat)
They don't even mind being eaten! Also they are tasty (patting increasing in urgency).
They give some zing to an otherwise sweet, simplecarrotsoup (ceasing to type, engaging in staredown with baby).
Well, better go. I have, um, important, professional type stuff to do.
(baby squeals as he is attacked, turned upside down, and nommed within an inch of his life)
Carrot Soup with Miso (adapted from Smitten Kitchen)
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
2 scallions, very thinly sliced
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a small mound of scallions.