Olive-oil galette--Is it a tart? A pizza with a folded edge? A pie you eat for dinner? It’s delicious no matter what you call it and, depending on your fillings, this olive-oil galette works for breakfast, lunch or dinner. This quick, easy tart base can be made...
Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate
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.
Corn, Tomato and Spinach Olive-Oil Galette
Go-To BBQ Sauce: Smokey, Spicy, Tangy & Sweet
Creating a BBQ sauce recipe is basically asking for a culinary throwdown. With parts of our country owning different styles and declaring theirs as the best, I tread on hallowed ground. However, when I get a craving for BBQ, these are the ingredients that hit the...
Lazy, Lighter Chocolat Chaud—Hot Chocolate with French Airs
It snowed in the desert on National Margarita day. Neither event makes sense—a beach-boozy drink celebrated in winter and snow-covered cactus. Instead of tequila, my beverage is based on chocolate liquor—the meat of the cocoa bean.Any cold day seems a good day for a...
Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.