JOURNAL

Antonia x Gallinée: Carrot Miso Soup

 

This is a simple, nourishing soup, with a fairly short list of ingredients and no real need to dress it up it’s perfect for spring lunches or a solo supper. Sweet and salty in good proportions it turns humble carrots into the main event and has bright, zippy flavours from the ginger and miso.

Antonia x Gallinée

Free from gluten and dairy. Vegan. 

Serves 2 large bowls, 3 -4 smaller portions

Total Time 40 minutes

 

Ingredients:

  • 1 large white onion, peeled and diced
  • 3 cloves of garlic, peeled and minced
  • 1 ½ teaspoons finely grated ginger
  • 400 – 500grams carrots, peeled and chopped
  • 500ml light vegetable stock
  • ½ can of coconut milk
  • 1 tablespoon of white miso
  • Optional – a splash of tamari once cooked

Method:

  • Heat a large splash of oil in a non-stick, heavy bottomed pan.
  • Gently and slowly cook the onion, for around 20 minutes until soft and sweet.
  • Once the onion is translucent add the garlic and ginger, stirring and allowing to cook for a few minutes.
  • Add the chopped carrots, give all the ingrients a good stir and cook for a few more minutes.
  • Add the vegetable stock and coconut milk. Bring to boil before simmering for 15 - 20minutes until the carrots are soft but still maintain shape.
  • Blitz until smooth in a high- powered blender or with a hand blender.
  • Stir through the white miso while hot but not boiling.
  • Serve with a chunky slice of sourdough, coriander and sesame seeds.

P.s. If you are looking for a gluten free sourdough I cannot recommend Beyond Breads selection more.