Golden Carrot Soup
Jacob Bailey
From Bittersweet Blog
Ingredients
- 2 Medium Onions, Chopped
- 5 Cups Water
- 3 Medium Gold or Chioggia Beets, chopped
- 4 -5 Carrots, Chopped
- 1/4 Cup Sweet White Miso Paste
- 2 Tablespoons Lemon Juice
- Salt to Taste
Directions
In a large soup pot, throw in your chopped onions, beets, carrots, and water. The water should just cover all of the veggies; if not, add a splash or two more. Cover, bring to a boil, and then reduce the heat to a simmer. Allow everything to cook for about 30 minutes, until the beets and carrots are fork-tender. Transfer everything (carefully!) to your blender, and thoroughly puree, until completely smooth. Add in the miso, lemon juice, and salt as needed, and blend to incorporate. Serve immediately for a hot soup, or chill for at least three hours if you'd prefer it cold.