Creamy Roasted Carrot Soup With Miso And Black Sesa

Name: Creamy Roasted Carrot Soup With Miso And Black Sesame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Carrots, Cut Into 1-inch Pieces; 1 Large Leek, White And Light Green Parts Only, Halved And Thinly Sliced; 1 Medium Sweet Onion, Halved And Thinly Sliced; 2 Tablespoons Olive Oil; 1 teaspoon Salt; 1 Medium Russet Potato (about 1 Pound), Peeled And Diced; 8 cups Water Or Vegetable Stock; 1/3 cups Yellow Miso Paste (I Use South River); 2 Tablespoons Fresh Lemon Juice; 1 Tablespoon Black Sesame (or Gomaso), For Serving; Chopped Cilantro, For Garnish (optional)

Servings: persons

1 pound Carrots, Cut Into 1-inch Pieces
1 Large Leek, White And Light Green Parts Only, Halved And Thinly Sliced
1 Medium Sweet Onion, Halved And Thinly Sliced
2 Tablespoons Olive Oil
1 teaspoon Salt
1 Medium Russet Potato (about 1 Pound), Peeled And Diced
8 cups Water Or Vegetable Stock
1/3 cups Yellow Miso Paste (I Use South River)
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Black Sesame (or Gomaso), For Serving
Chopped Cilantro, For Garnish (optional)

1
Preheat oven to 425u00b0F.
2
On a parchment-lined baking sheet, toss carrots, leek, onion, olive oil and salt until combined. Arrange in an even layer and roast in the oven until lightly browned and caramelized, about 30 minutes.
3
Transfer vegetables to a large stockpot along with the potato and water (or stock). Bring to a boil; turn the heat to medium and simmer, uncovered, until the potatoes are fork tender, about 20 minutes. Off the heat, add the miso and lemon juice.
4
Puree using a stand or immersion blender until smooth. Taste for seasoning and add more salt as necessary. (Depending on how salty your miso paste is, you might need more).
5
Transfer the soup to bowls or mugs and garnish with the black sesame seeds, pepitas or cilantro, if using.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Carrots, Cut Into 1-inch Pieces, 1 Large Leek, White And Light Green Parts Only, Halved And Thinly Sliced, 1 Medium Sweet Onion, Halved And Thinly Sliced, 2 Tablespoons Olive Oil, and more.

Yes, Creamy Roasted Carrot Soup With Miso And Black Sesame falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Roasted Carrot Soup With Miso And Black Sesame

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions