Easy Dairy-Free Carrot Soup with Miso and Ginger
- Carrots, chopped
- Cauliflower, broken into pieces
- Sweet onion, chopped
- Mushrooms, sliced
- Garlic, fresh or powder
- Organic miso paste
- Fresh ginger, sliced
- Coconut oil, as needed
- Water or broth
- Toppings of choice: I used coconut milk, sprouted mung beans, roasted mushrooms, and fresh parsley
- Kelp or dulse granules and black pepper, optional
Steam equal amounts of carrots and cauliflower until tender. For every serving of soup you want, one large carrot is a good amount to use, so adjust based on that.
While steaming, place onions and mushrooms, about 1/2 the amount of carrots used each (or more if desired!), and a few cloves of garlic on a baking sheet. Rub with just enough coconut oil to evenly coat and a sprinkle of salt.
Roast on 400°F for 10-15 minutes, or broil for about 5 minutes paying close attention not to burn, until golden brown and caramelized. I add my sprouted mung beans to the pan too and let them get crispy! Yum!
In a blender, add steamed and roasted veggies (keep out a few mushrooms for a topping if desired). To this, add a small spoonful (about a teaspoon) of miso paste and a knob of ginger. Blend on high while streaming in water until desired thickness and creamy.
Taste. Does it need more miso or ginger? Add more if needed and blend again on high.
Serve as is, or finish with your choice of toppings. I used a drizzle of coconut milk, sprouted mung beans, extra mushrooms, fresh parsley, black pepper and kelp. Serve hot or cold. Enjoy!
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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