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.
- 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)
- 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.