Creamy Carrot Soup with a Twist


November 15, 2016 By:
Tagged: Lemon Lemon. Vegan Vegan. Dinner Dinner. Onions Onions. Carrots Carrots. Gluten-Free Gluten-Free. Healthy Healthy. Stovetop Stovetop. Food Lion Food Lion. Healthy Dinner Healthy Dinner. 30 Minutes or Less 30 Minutes or Less. Soup it Up Soup it Up. Carrot Soup Carrot Soup. Lunch Lunch. Carrots Carrots. Soups & Stews Soups & Stews. Vegetarian Vegetarian. Main Dish Main Dish.
Prep:
10 minutes
Cook:
15 minutes
Serves:
4
This is a simple soup that you can serve year round. Use any miso paste you prefer, and feel free to vary the twists. You might want to squeeze in lemon juice for spring, or ginger juice for summer in place of the gremolata. The gremolata I used here, is often served on fish, and is equally good in soups or salads. Feel free to vary that as well, swapping mint for the parsley, or lime for the lemon.

Ingredients

Select ingredients:

Directions

  1. Heat the oil in a pan over medium low heat.
  2. Saute the onion slices and then add the carrots.
  3. Add just enough water to almost come up to the top of your carrots (about 3 Cups).
  4. Place the lid on the pot and bring to a boil, then turn the heat down and cook for ten minutes or until the carrots are tender. Blend the soup with the miso paste and then add the twist
  5. Mix the finely chopped garlic, parsley and lemon zest in a bowl. Use as a garnish