you can find this lovely recipe below or in the Kitchen Stories app!
(shout out to Kitchen Stories, I hope you all see this. you all are doing an incredible job and I love your work.)
growing up I only ever had soup from a can. it was always bland for the most part and never fully satisfying. at the time I didn’t know it was bland because I had never had anything better. adventurously trying ramen places and working in a restaurant has opened my eyes to the potential of soup. it has become something that isn’t ordinary anymore. a good ramen experience will honestly change your life. I had no idea soup could be so wholesome and flavorful.
I’ve been trying to eat more veggies *yawn* and vitamin c along with my diet of bagels and cream cheese. I love the energy vegetables give me but sometimes pizza just sounds better. finding yummy recipes for veggies makes me look forward to eating them instead of thinking, “ugh.. salad again?!”
veggies heal you. they help your skin, eyes, gut, heart, hangovers, and basically everything. soup can be one of the most healing foods. this soup is velvety and has a wonderful balance of sweet and spicy. adding a dollop of coconut milk makes it creamy and even better.
my new favorite place for dinner inspiration is Kitchen Stories. it is a video-based platform, super user-friendly, design-oriented, and so helpful when I need ideas. it is well organized and I actually end up making the recipes I find. I watch so many food videos on Instagram that I adore but never make because they are here and then gone. Kitchen Stories makes it easy to search, save, and access the food you want to make. among recipes, Kitchen Stories also has helpful how-to videos and fun food articles. it is beautiful!!! here is their about page if you are more interested!!
let’s get cookin’
- 17 1/2 oz carrots
- 1 onion
- 2 cloves garlic
- 1 chili
- 2 tbsp coconut oil
- 3 1/4 cups vegetable stock
- 2 1/2 tbsp red miso paste
- 1 lime
- coconut milk for serving
- baked kale for garnish
- optional chili flakes
- salt & pepper
- wash carrots and chop them along with onion, garlic, ginger, and chili
- heat coconut oil in a large saucepan and saute onion, garlic, ginger, and chili over medium heat
- add carrots to the pan and briefly saute
- add vegetable stock and bring to a boil, then reduce heat and leave to simmer for 20 minutes or until the carrots soften slightly
- remove the soup from the heat and puree with a hand blender or a food processor.. or a normal blender if you are improvising 🙂
- return to heat and add the miso paste and lime juice. simmer for 2 more minutes
- add a dollop of coconut milk to each bowl and garnish with baked kale, chili flakes, salt & pepper (all optional)
- once you add the miso, do not bring the soup to a boil. only simmer. boiling will destroy the flavor of the paste.