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.
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Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 thyme sprigs, plus extra leaves to serve
- 2 garlic cloves, sliced
- 500g carrots, washed and finely sliced
- 600g vegetable or chicken stock
- 1 tbsp white miso paste
- Dash white wine vinegar
- 1 bacon rasher (optional)
- Maple syrup (optional)
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Method
- 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
- 117kcals Calories
- 5.4g (1.1g saturated) Fat
- 3g Protein
- 11.5g (10.1g sugars) Carbs
- 5.3g Fibre
- 0.8g Salt
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