This carrot, white miso and coriander soup is a beautiful and hearty winter recipe. Drizzled with a bit of coconut cream, olive oil and fresh coriander, it’s a little bit fancy but so easy to throw together!
Alright. I might be technically breaking some blog rules here as a soup with a handful ingredients is barely a recipe but it came out so nicely, I just couldn’t not. Sometimes it’s the most simple of dishes that bring me the most joy. I do get satisfaction from an incredibly complicated recipe (WHEN I get it right) but I equally love throwing together a few things and creating something simple but delicious.
And… I absolutely love good soup. Served piping hot with half a loaf of bread and a healthy amount of butter. There isn’t anything better in winter. Except maybe hot chocolate. But of course, chocolate.
This lovely soup is a really easy recipe that can be made ahead, frozen and reheated for easy workday lunches or lazy weekday evenings. I love the combination of sweet carrots, white miso and coriander. The flavours work together so well. I’ve been meaning to cook with miso since buying a huge packet for one teeny recipe and this was a perfect recipe to incorporate it into.
I drizzled mine with some olive oil, coconut cream and topped with fresh coriander. Some chilli sauce would also work well if you like a kick.
I really love this recipe, and suffice to say, I think you are going to love it too.
P.s do you like the photos? I based the styling around the ever so talented Mademoiselle Poirot’s beautiful soup photos. Isn’t she just amazing?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Large saucepan
- Immersion blender or blender
Ingredients (serves 6):
- Olive oil
- 1 onion, finely diced
- 2 cloves of garlic, finely sliced
- 2 teaspoons ground coriander
- 1kg carrots, roughly chopped
- 1 small potato, roughly chopped
- 1.5L vegetable stock
- 2-3 tablespoons white miso paste (I used 2)
- Zest of 2 lemons
- Sea salt and pepper
- To serve: olive oil, coconut cream, fresh coriander, salt and pepper
1. Pop the onions into the saucepan with a decent lug of olive oil and sauté until they have turned translucent. Add the garlic and coriander and cook for a few more minutes until fragrant, then add the carrots and potatoes.
2. Pour over the vegetable stock so the carrots and potatoes are covered. Bring to a simmer and cook covered for 20 minutes.
3. Add the miso and lemon zest and use an immersion to blend the soup to a smooth consistency. Season with salt and pepper to taste.
4. Serve with a drizzle of olive oil, coconut cream and a few sprigs of fresh coriander.
Storage: soup will keep in an airtight container in the fridge for up to a week.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Moroccan pumpkin soup.
Anisa – The Macadames. xx