Miso Carrot Ginger Soup with Sesame Chili Crunch

Ingredients

• •2 tablespoons sesame oil
• •1 medium yellow onion, chopped
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 pound carrots, peeled and sliced
• •4 cups vegetable broth
• •3 tablespoons white miso paste
• •1/2 cup coconut milk
• •1 teaspoon soy sauce
• •1/2 teaspoon ground turmeric
• •Salt and black pepper to taste
• •Sesame chili crunch (store-bought or homemade) for topping
• •Chopped scallions for garnish
• •Toasted sesame seeds for garnish

Instructions

1. 1

   Heat a large pot over medium heat and add the sesame oil. Once hot, add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.

2. 2

   Add the minced garlic and grated ginger to the pot, stirring frequently, and cook for 1-2 minutes until fragrant.

3. 3

   Add the peeled and sliced carrots to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the carrots are tender.

4. 4

   Remove the pot from heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender for a silky texture.

5. 5

   Once blended, return the soup to the pot over low heat. Stir in the white miso paste, coconut milk, soy sauce, and ground turmeric. Season with salt and black pepper to taste.

6. 6

   Simmer gently for 5 minutes, making sure the miso paste is fully dissolved and the soup is heated through. Avoid boiling to preserve the miso's delicate flavor.

7. 7

   Serve the soup hot, ladled into bowls. Top with sesame chili crunch, chopped scallions, and toasted sesame seeds for garnish. Optionally, drizzle with additional coconut milk for a creamy finish.