2 T unsalted butter

2 # carrots, peeled and cut into ½” chunks

1 large onion, peeled and chopped

2 T garlic, minced

2 T ginger, grated

Pinch crushed red pepper flakes (optional)

6 C vegetable or chicken stock

½ C white miso paste

Salt and freshly ground black pepper

3 T sour cream mixed with 1 T fresh lemon juice and chopped fresh parsley for service


Melt butter in a pot over medium high heat.  Add chopped carrots and onions and sauté briefly until carrots have softened and onions are fragrant. Add garlic, ginger and crushed red pepper if using.  Sauté 1 minute.  Add stock and bring to a boil.  Cover pot and reduce heat to medium low.  Simmer for 10 minutes or until carrots are very tender.

Remove from heat and puree using a handheld immersion blender.  Alternatively, cool soup and puree in batches in a good processor or stand blender. Whisk in miso and season with black pepper and salt, if needed.

To serve, combine sour cream and lemon juice in a small bowl. Mix well until thoroughly combined.  Portion soup into shallow bowls and top with a swirl of lemon cream and a sprinkling of parsley and soak in the sun.

Serves 2 generously with leftovers or 4 more modestly.