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Garlicky Carrot Soup

There's nothing quite like a creamy carrot soup to warm you on a chilly night. In this version, we add some strongly flavored garlic to make the soup taste even sweeter.

Extra virgin olive oil 
4-5 cloves fresh garlic, finely minced 
1 yellow onion, diced 
sea salt 
6-7 carrots, diced 
1/2 small butternut squash, diced 
mirin or white wine 
4-5 cups spring or filtered water 
2 teaspoons sweet white miso 
3-4 sprigs fresh basil, leaves removed, finely shredded 

Place oil, garlic and onion in a soup pot and turn heat to medium. When the vegetables begin to sizzle, add a pinch of salt and saute for 1 minute. Stir in carrots and squash, another pinch of salt and saute just until shiny with oil. Add a generous splash of mirin and the water. Cover and bring to a boil. Reduce heat to low and cook until carrots are quite soft, about 45 minutes. 

Remove a small amount of broth and dissolve miso. Stir back into soup and simmer, uncovered, for 3-4 minutes more. Serve garnished with fresh basil. 

Makes 5-6 servings. 


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