Soup time!

So it's that time of year when I make lots of soup - pretty much once a week.  In my quest to keep my soup interesting, I came across this recipe that totally rocked my world.  I definitely wish I had made a double or triple batch...

Carrot Soup with Miso and Sesame

Carrot Soup with Miso and Sesame

Soup
2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste

To finish
Drizzle of toasted sesame oil
2 scallions, very thinly sliced

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.

Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.