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Miso roasted carrot butternut soup

Miso roasted carrot butternut soup

Miso Roasted carrot butternut soup is such an amazing twist to a classic butternut soup. I have fallen in love with white miso paste. I have recently tried it for the first time, where was I you might ask? hiding under a rock or something, but this paste honestly is so so good! it’s subtile, adds a bit of sweetness and unami to the soup. Especially with the gomasio sprinkle and the other toppings, this soup is the bomb!

Miso Roasted carrot butternut soup is such an amazing twist to a classic butternut soup. I have fallen in love with white miso paste. I have recently tried it for the first time, where was I you might ask? hiding under a rock or something, but this paste honestly is so so good! it’s subtile, adds a bit of sweetness and unami to the soup. Especially with the gomasio sprinkle and the other toppings, this soup is the bomb!

What is Gomasio?  

So this might not be the typical Gomasio, but more of a furikake which is a seasoning made with sesame seeds, salt, and seaweed. This is a salty and yet, nutritional way to boost your soup or salad recipes! Seaweed is exceptionally good when your pregnant and eating plant-based while pregnant I’ll add all of the nutrition I can get for little miss. I have been feeling a little bit run down, which I guess is normal around 28 weeks, but gosh I forgot what it felt like. All the Christmas recipes I want to share will have to wait a year or two.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Miso roasted carrot butternut soup

Miso roasted carrot butternut soup

Ingredients 

  • 1/3 cup sliced shallots or one medium sliced red onion chopped
  • two cups sliced and peeled carrots
  • two cups sliced and peeled butternut
  • four cups vegetable stock
  • one cup coconut milk
  • 1 heaped tsp white miso powder
  • 1/2 tsp garlic flakes
  • salt and pepper to taste
  • olive oil

Gomasio

  • 1 nori sheet
  • 1/3 cup toasted sesame seeds
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds
  • salt and pepper

Method

  1. Preheat the oven to 175 degrees Celcius. 
  2. Mix the vegetables with olive oil, salt pepper, and garlic flakes. 
  3. Roast for 25 minutes until soft and caramelized. 
  4. Heat up a big pot and add the shallots with a dollop of olive oil, fry the shallots until caramelized. 
  5. Add the vegetables, vegetable stock, and coconut milk. 
  6. Add the miso paste, salt, and pepper. 
  7. Bring to a simmer for 20-25 minutes until soft, remove and let it cool. 
  8. Place in a high-speed blender and blend until smooth. 
  9. Serve with the gomasio, roasted chickpeas, pomegranate jewels, sage leaves, and extra coconut milk. 

Gomasio/ Furikake 

  1. Blend all the ingredients in a high-speed blender until fine, place in a glass container for future use.

Hope you love this recipe, it’s such an amazing starter to the festive season ahead. Talk about a way to have a Merry Christmas…!

M*

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