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Roast Carrot Ginger Soup



Preheat Oven to 400*

Spread out carrots & shallots on a sheet pan, 2 if necessary, coat in olive oil and lightly salt. Place into the oven for 60-75 minutes, or until carrots are lightly browned and soft.

Remove from oven and splash sheet pan with 1/2 cup of the white wine. This will deglaze the sheet pan and gather up all of the flavor on the bottom of the pan. Place carrots & shallots into a large soup pot along with white wine, mirin, miso paste, and ginger. Over medium to high heat, simmer mixture until liquid has been reduced by half. Add in vegetable stock and reduce heat to medium — low. Let simmer for 30-45 minutes. With an immersion blender, blend up soup until smooth. Add in lemon and sesame oil and bing back to a simmer for 15 minutes. Remove from heat and serve.