Carrot + Miso Soup so delightful you'll be running to U-MAMI

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Roughly chop the garlic and ginger. Slice the carrots. Finely chop the apple and 1 cup of leek. Dice the tomato.
2. Heat a stock pot or sauté pan over medium heat. Add 2 tbsp avocado oil, then the garlic and ginger. Sauté for 2-3 minutes.
3. Add the leek and sauté for 2-3 minutes. Add the carrots and apple and sauté for another 2-3 minutes. Add the cumin, cayenne pepper, sweet paprika, turmeric and a generous pinch of salt. Sauté for a couple of minutes.
4. Add the tomato and sauté for another couple of minutes. Add the coconut cream and stir well.
5. Add the water and stir well. Turn up the heat and bring to a boil. Then reduce to medium, cover and cook for 15-20 minutes.
6. Meanwhile, chop the broccolini into bite-size pieces and thinly slice the king oyster mushrooms.
7. Heat a nonstick pan over medium heat. Add 1 tbsp avocado oil, then the broccolini and mushrooms. Season with salt and pepper. Sauté for about 5-8 minutes until nicely coloured.
8. Carefully transfer the soup to a high-powered blender and blend on high until completely smooth. Pour the soup back into the pan.
9. Add the maple syrup and chickpea miso paste and stir well until the miso dissolves.
10. Serve the soup topped with the sautéed vegetables and sprinkle with crushed chili flakes.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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