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
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.