Carrot Cashew Soup With Miso and Sesame
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This satisfying soup is deeply savory and fragrant, with a taste reminiscent of the popular Japanese carrot-ginger salad dressing. It’s rich and creamy, not from cream but with cashews that are simmered and pureed with the carrots. Garnished with a salad-like toss of grated carrot and sesame seeds dressed in sesame oil, rice vinegar and a touch of honey, it’s a nourishing soup you could certainly make into a meal if you accompany it with a hunk of crusty bread.
Storage: Refrigerate for up to 4 days, or freeze for up to 2 months.
Where to buy: Miso can be found at Asian markets and well-stocked supermarkets.
Ingredients
Servings: 6 (makes about 8 cups)
- 1 1/2 pounds carrots (10 medium), scrubbed and trimmed, divided
- 2 tablespoons neutral oil, such as avocado or canola
- 1 small yellow onion (5 ounces), diced (1 cup)
- 3 garlic cloves, minced or finely grated
- One (1-inch) piece fresh ginger, minced (1 tablespoon)
- 2 1/2 ounces (1/2 cup) unsalted, raw cashews
- 1/4 teaspoon fine salt, plus more as needed
- 1/4 teaspoon ground white pepper
- 5 cups low-sodium vegetable or chicken broth, plus more as needed
- 1 tablespoon sesame seeds
- 2 teaspoons toasted sesame oil, divided
- 1 tablespoon plus 1/2 teaspoon honey, divided
- 1/2 teaspoon rice vinegar
- 1/4 cup shiro (white) miso , plus more to taste
Directions
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Step 1
Using the large holes of a box grater, grate a few carrots to yield about 1/3 cup; set aside for garnish. Slice the remaining carrots into 1/4-inch thick coins.
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Step 2
In a large soup pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and ginger and cook, stirring, about 1 minute more. Stir in the sliced carrots, cashews, salt and pepper; add the broth and bring to a boil.
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Step 3
Reduce the heat to medium-low, cover and simmer until the carrots are tender, about 10 minutes. Remove the pot from the heat, and let cool slightly, about 10 minutes.
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Step 4
Meanwhile, in a small bowl, stir together the grated carrots, sesame seeds, 1/2 teaspoon of sesame oil, 1/2 teaspoon of honey, 1/2 teaspoon of rice vinegar and a pinch of salt.
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Step 5
Add the miso, and the remaining 1 tablespoon of honey and 1 1/2 teaspoons of sesame oil to the soup, then use an immersion blender to puree it until smooth. Taste, and add more miso, if desired. (Alternatively, let the soup cool completely, then puree in batches in a regular blender and return to the stove to warm through over medium-low heat. If the soup seems too thick, add more broth, a splash at a time, until it reaches the desired consistency.)
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Step 6
Ladle the soup into bowls, garnish with the grated carrot mixture and serve hot.
Substitutions
Instead of carrots >> try parsnip or sweet potato.
Nut-free? >> Petitas (pumpkin seeds) or sunflower seeds.
Allergic to sesame? >> Skip both the oil and seeds.
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