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Carrot and miso soup

By: Pollyanna Coupland
Food producer, delicious.

The sweetness of carrot soup is balanced perfectly with umami-rich miso in this easy soup recipe. Keep it veggie, or crumble crispy bacon on top.

For another irresistible soup recipe, try our tomato and chipotle soup.

The sweetness of carrot soup is balanced perfectly with umami-rich miso in this easy soup recipe. Keep it veggie, or crumble crispy bacon on top.

For another irresistible soup recipe, try our tomato and chipotle soup.

Ingredients

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Heat the oil in a medium saucepan over a medium heat then add the onion and cook for 5 minutes until soft. Add the garlic and cook for another minute, then tip in the carrots and thyme sprigs. Cook over a low-medium heat for 10 minutes until the carrots are just starting to caramelise, then pour in the stock, add the miso and bring to a gentle simmer. Cook for 30 minutes.
Once cooked, remove and discard the thyme then use a stick blender to whizz the mixture into a smooth soup. Taste and season with salt, pepper and a dash of vinegar if needed. Keep warm over a very low heat.
Heat a grill to high. Put the bacon rasher under the grill and cook until crisp on both sides (about 4 minutes), then lightly drizzle with maple syrup. Finely chop the rasher and set aside for the soup.

Divide the carrot soup between bowls, then sprinkle over the chopped crispy bacon and a few thyme leaves.

Nutrition: per serving

Take those extra few minutes to slice the carrots finely – it’ll help the soup cook quicker which means a fresher, more vibrant carrot flavour.

Eco tip: As the carrots get whizzed up anyway there’s no need to peel them – just chop off the root at the top and give them a good wash.