Name: Creamy Roasted Carrot Ginger Soup with Spicy Shallot Seed Oil Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ¼ cup extra-virgin olive oil; 1-inch piece ginger, peeled and grated; 2 tbsp honey, plus more to taste; Kosher salt; Freshly ground black pepper, to taste; 2 lbs carrots, peeled and cut into 1” pieces; 2 garlic cloves, unpeeled; 2 tsp white miso paste; 3-4 cups low-sodium chicken stock; ½ cup heavy cream (can substitute coconut milk); ½ cup canola oil; 1 shallot, minced; 1-inch piece ginger, peeled and grated; 1 tsp cayenne; ½ tsp kosher salt; ¼ cup sesame seeds (mix of black and regular, if desired)

Ingredients

¼ cup extra-virgin olive oil

1-inch piece ginger, peeled and grated

2 tbsp honey, plus more to taste

Kosher salt

Freshly ground black pepper, to taste

2 lbs carrots, peeled and cut into 1” pieces

2 garlic cloves, unpeeled

2 tsp white miso paste

3-4 cups low-sodium chicken stock

½ cup heavy cream (can substitute coconut milk)

½ cup canola oil

1 shallot, minced

1-inch piece ginger, peeled and grated

1 tsp cayenne

½ tsp kosher salt

¼ cup sesame seeds (mix of black and regular, if desired)

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with foil.

Step 2: In a glass measuring cup, whisk together olive oil, grated ginger, honey, ½ teaspoon kosher salt, and black pepper to make a glaze.

Step 3: Spread the carrots and unpeeled garlic cloves on the baking sheet, drizzle with the glaze, and toss to coat evenly.

Step 4: Roast the carrots and garlic for 35-45 minutes, stirring occasionally, until they are caramelized and tender.

Step 5: While the carrots roast, prepare the spicy shallot oil. Place minced shallots and canola oil in a small pot over medium-low heat. Cook gently for about 20 minutes until shallots turn golden brown, adjusting heat as needed to prevent burning.

Step 6: Add grated ginger to the shallot oil and cook for 1 additional minute. Strain the oil through a fine mesh sieve into a heatproof bowl.

Step 7: Stir cayenne, kosher salt, and sesame seeds into the hot oil. Let cool so the shallots become crispy, then stir them back in. Store the mixture in a small jar until ready to use.

Step 8: Transfer the hot roasted carrots to a blender. Squeeze the softened roasted garlic cloves out of their skins and add to the blender along with miso paste, 3 cups of chicken stock, and cream.

Step 9: Blend on low speed at first, gradually increasing until the soup is very smooth.

Step 10: Add remaining chicken stock gradually to reach your preferred soup consistency. Taste and adjust seasoning with salt or a drizzle of honey if desired.

Step 11: Serve the soup hot, dividing into bowls and drizzling each with the spicy shallot-seed oil for an extra flavor punch.

Tips & Variations

Substitute coconut milk for heavy cream to make this soup dairy-free while maintaining creaminess.

For a vegetarian version, use vegetable stock instead of chicken stock and ensure the miso paste is vegan.

Adjust the cayenne in the shallot oil to control the spice level according to your preference.

Roasting the garlic unpeeled softens its flavor, but for a stronger garlic taste, peel before roasting.

FAQs

Can I make this soup vegan?

Yes, substitute the chicken stock with vegetable stock and replace the heavy cream with coconut milk or another plant-based cream. Make sure your miso paste doesn’t contain any fish ingredients.

What if I don’t have a blender?

You can use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, mash the ingredients well and pass the soup through a fine sieve for a smoother texture.