Carrot-Leek Soup With Miso and Lime

Carrot-Leek Soup With Miso and Lime

This recipe was in New York Times. It's easy and tasty. We made a few minor changes, reflected below.
Course Main Course, Side Dish, Soup
Servings 4


  • 2 tablespoons butter
  • 4 cups carrots, peeled and thickly sliced (about 6 medium carrots)
  • 2 medium leeks or one large onion, coarsely chopped (leek white part only)
  • salt
  • black pepper
  • 4 cups water or vegetable broth
  • 2 tablespoons yellow or white miso
  • 1 small lime
  • thinly sliced chives (for garnish optional)


  • Melt butter in a pot over medium heat.
  • When the butter starts to sizzle, add carrots and leeks.
  • Season with salt and pepper, and stir to coat well. You probably won’t need to add much or any salt if the broth is salty.
  • Sauté for a minute or 2, then add water or broth.
  • Bring to a boil over high heat, then reduce to a simmer. As soup simmers, taste and add salt as needed. Cook until carrots are soft, about 25 minutes. (At lower altitudes might only take 15 or 20 minutes.)
  • Purée the contents of the pot in a blender with an immersion blender.
  • If it is too thick, add a bit more water or broth. Consistency should be like a thin milkshake.
  • Whisk in miso and lime juice.
  • When serving, grate a little lime zest over each bowl. Serve with lime wedges and chives if you wish.

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