Creamy Roasted Carrot Soup with Miso and Black Sesame

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Creamy Roasted Carrot Soup with Miso and Black Sesame

Cooking Method: Blending, Roasting, Simmering Cuisine: Asian, International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 2 tablespoon Miso Paste
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 1 teaspoon Black Sesame Seeds
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the carrots, onion, and garlic.
3. Toss the carrots, onion, and garlic with olive oil, salt, and black pepper.
4. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelized.
5. In a blender, combine the roasted vegetables, miso paste, vegetable stock, and coconut milk. Blend until smooth.
6. Transfer the mixture to a pot and simmer for 10 minutes.
7. Serve the soup hot, garnished with black sesame seeds. Enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 8g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.