Carrot Miso Soup

With crispy shallots

Miso, the umami-rich condiment, is an essential source of flavor, nutrition, and health benefits throughout East Asia.

Makes 4 servings (8 cups) Total time: about 1 hour

MELT:

2

ADD:

2

2

2

2

6

1/2

MEANWHILE, TOSS:

1

1/3

1/2

Tbsp. unsalted butter

lb. carrots, peeled and cut into 1/4-inch slices cups chopped onions

Tbsp. minced garlic

Tbsp. grated ginger cups low-sodium vegetable broth cup white miso (about 5 oz.) Salt and black pepper to taste cup sliced shallots cup all-purpose flour cup vegetable oil

Melt butter in a pot over medium-high heat.

Add carrots and onions; cook, covered, until carrots are tender and onions translucent, 10–15 minutes. Add garlic and ginger; sauté until fragrant, 1 minute.

Add broth, cover, bring to a boil, then reduce heat to medium-low; simmer 5 minutes.

Off heat, purée soup using a handheld blender; whisk in miso and season with pepper.

Meanwhile, toss shallots in flour until lightly coated, shaking off excess. Line a baking sheet with paper towels.

Heat oil in a sauté pan over medium-high until shimmering. Add half the shallots and cook until golden brown, about 3 minutes, stirring occasionally. Transfer to prepared baking sheet; season with salt. Repeat procedure with remaining shallots.

Top servings with crispy shallots. Per serving: 377 cal; 15g total fat (5g sat);

15mg chol; 1681mg sodium; 56g carb (10g fiber,

25g total sugars); 8g protein

ANY WAY YOU SLICE IT.

Using the slicing blade on your food processor makes quick work of slicing the carrots — a mandoline is another time-saving option.