I’ve been coughing violently for weeks and craving soup a lot. Yesterday I bought a cup of carrot & ginger soup from the Ferry Building, which really hit the spot. Now, the ferry building is probably the ONE touristy place in San Francisco that I wholeheartedly love, but it was a little bit painful paying six dollars for a small cup of blended vegetables.
So I had a go at carrot ginger soup on my own, sans recipe. I didn’t have any sort of broth on hand, and I wanted to keep it super simple, so I decided to flavor it with miso. I also didn’t have any cream, so I thought I’d try my luck with tahini, which I am currently eating like peanut butter (aka by itself and on toast/crackers with honey and cinnamon. Do Recommend.). This is not a fussy soup and it REALLY WORKS; the only thing is you will need is a pot and a blending device of some sort. It’s gluten-free, vegan, etc etc but more importantly really, really yummy and creamy but not heavy. Super mellow.
Carrot Ginger Soup with Miso & Tahini
makes ~4 cups
- 1 tablespoon oil (I used coconut)
- ½ onion, chopped
- 1 inch ginger, peeled and sliced
- ½ lb carrots, peeled and chopped (~3-4 medium ones)
- 1 tablespoon miso paste
- 1 tablespoon tahini
- Sautée onion and ginger in coconut oil on medium heat in a saucepan until onion is soft, ~3-5 mins
- Add carrots to pan and pour water until it just covers the carrots
- Simmer on low, covered, for 15-20 minutes until carrots are very soft
- Blend the mixture
- In a small bowl, stir together miso and tahini and a bit of water to make it liquid-y rather than paste-y. Add to the blended soup and adjust salt/pepper to taste
I think this would be lovely with some cilantro and sriracha if you’re into that, but it holds its own perfectly well too.