Lunch / Dinner
Carrot Miso Soup with crispy shallots
This vibrant, vegetarian Carrot Miso Soup ticks the mmm-good and pretty-good-for-you boxes. Miso, the umami-rich condiment, is an essential source of flavor, nutrition, and health benefits.
Ingredients
MELT:
ADD:
MEANWHILE, TOSS:
ANY WAY YOU SLICE IT
Using the slicing blade on your food processor makes quick work of slicing the carrots — a mandoline is another time-saving option.
Instructions
Melt butter in a pot over medium-high heat.
Add carrots and onions; cook, covered, until carrots are tender and onions translucent, 10–15 minutes. Add garlic and ginger; sauté until fragrant, 1 minute. Add broth, cover, bring to a boil, then reduce heat to medium-low; simmer 5 minutes.
Off heat, purée soup using a handheld blender; whisk in miso and season with pepper.
Meanwhile, toss shallots in flour until lightly coated, shaking off excess. Line a baking sheet with paper towels.
Heat oil in a sauté pan over medium-high until shimmering. Add half the shallots and cook until golden brown, about 3 minutes, stirring occasionally. Transfer to prepared baking sheet; season with salt. Repeat procedure with remaining shallots.
Top servings with crispy shallots.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 377
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 1681mg 70%
Carbs 56g 18%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.