This soup seamlessly blends the natural sweetness of carrots with zesty ginger and the added umami of rich, creamy miso. Perfect for the colder weather that's arrived, the bulk of this soup is provided by the humble carrot and yellow split peas, making it convenient, budget friendly, and simple to prepare.
The darker the miso paste, the longer the fermentation process was, meaning the flavour is deeper and more robust.
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and diced
- 2 Tbsp (30 mL) peeled and grated gingerroot
- 2 tsp (10 mL) red miso paste
- 4 cups (1 L) diced carrots
- 1/2 cup (125 mL) yellow split peas, rinsed and drained
- 5 cups (1.25 L) low-salt vegetable or chicken stock
- In a large saucepan over medium heat, add olive oil and onions. Cook for 5 minutes, then add garlic, gingerroot, and miso paste. Stir for about 30 seconds, then add in carrots, split peas, and stock.
- Bring to a boil and cook until carrots are soft, approximately 30 minutes.
- With an immersion blender or by transferring to a regular blender, purée the soup. Serve immediately.