Roasted Carrot, Turmeric, and Miso Soup

Recipes
Written By Chloe Crane-Leroux

Servings: 6 to 8
total Time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes

INGREDIENTS

  • 3 pounds (about 12-15 medium-sized carrots), peeled

  • 1 large red onion, quartered

  • 2 teaspoons Italian seasoning

  • 1 teaspoon chili flakes (adjust to taste)

  • 6 sprigs of fresh thyme

  • 2 tablespoons olive oil

  • 1/2 tablespoon fresh turmeric, finely grated

  • 4 cloves of garlic

  • 2 tablespoons white miso paste

  • 32 fluid ounces (4 cups) vegetable broth

  • Salt and freshly ground black pepper, to taste

RECIPE

Preheat your oven to 425°F (220°C).

Toss peeled and chopped carrots and quartered onion with olive oil, Italian seasoning, chili flakes, salt and pepper to taste, and thyme on a baking tray. Roast for 30 minutes or until tender.

Remove roasted carrots and onions from the oven, discarding thyme sprigs.

Transfer the roasted carrots and onions to a blender. Add fresh turmeric, garlic, white miso paste, and vegetable broth.

Blend until the mixture reaches a smooth, velvety texture.

Season with salt and black pepper to taste.

Serve hot and enjoy your Roasted Carrot, Turmeric, and Miso Soup.

Enjoy!

Bon appétit!

 
Chloe Crane-Leroux
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