Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate
Typically carrots are oven-roasted to develop caramelized sugars but pan roasting can create some of these flavor compounds in a one-pot dish—less washing and no hot oven! The garnishes add a crunchy almond texture and contrasting sweet-tart pomegranate seeds.
Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate
- 1 Tablespoon olive oil or enough to coat the pot
- 2 pounds of carrots, peeled, cut into 1 inch “cylinders”
- ½ large yellow onion, cut into 8 wedges
- ⅛ teaspoon fine sea salt
- 4.5 cups vegetable broth
- Big pinch of cayenne
- 2” piece (2 heaping teaspoons) ginger root, peeled and chopped*
- 1/3 cup of white or yellow miso or ¼ cup red miso
- Fresh lemon juice from half a lemon
- 1-2 tablespoons honey
- Garnish Ingredients: Toasted almond slices and Pomegranite seeds
- Heat oil in a large stock pot on medium-high heat until oil is very hot but not smoking. Add carrots (should hear a sizzle). Every 5 minutes toss carrots to caramelize more areas and prevent burning.
- Sauté for about 14 minutes or until carrots have darkened in color. Pull out any small pieces that have burnt and nibble on as a snack (dark flecks are hard to blend out of a pureed soup).
- Lower heat to medium-low, sprinkle salt on carrots, add onions stir and cook until onions have softened.
- Add the broth, ginger and cayenne and cook 30-45 minutes on a simmer until carrots are tender enough for a knife blade to easily pass through the carrot.
- Add lemon juice and miso**. Use an emulsion blender to puree the soup or in a blender, puree in batches.
- If soup is too thick, add more broth or water and blend. Taste soup and add more honey and salt if desired.
- Serve in bowls and garnish with pomegranate seeds and toasted almond slices.
- *chopped into ⅛ inch pieces if the blending device is powerful, otherwise grate the ginger
- **miso has better flavor when not heated for long times or at high temperatures.
About Me
The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking. 
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Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
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