Creamy Miso Carrot Soup
I wake up and roll out of bed and onto the floor, first thing. Blind without my contacts, stretching and twisting. Slow and steady. My body tense as if I've been clenching my muscles in my sleep. I've been taking a chamomile-reishi-motherwort tincture before bed. It not only intensifies my dreams but I dream more. I might cycle through 12 different stories before waking. I can't remember my dream life from last night. But my body aches as if I've just hiked up a mountain. So I stretch, breath and sit to meditate.
The fan overhead spins warm air through the room. Bugs outside creek and chit chit chit and waaaah. I can tell how hot it will be today by the intensity of sound in the morning.
After 15 minutes of sitting I get up. I put on my contacts, pick up a package from the doorstep. I go to the kitchen, grab the compost, and proceeded to take it outside.
Then I walk through a giant spider web and tweak the f**k out. When I say "tweak" I mean I drop the compost. Which explodes everywhere. I squeal and do a weird manic shuffle step that leads me to believe I might have some hidden dancing talent. I frantically check in and outside of my clothing and shake out my hair and run my hands over my whole body.
I hate spiders.
Somehow I pulled a muscle in my neck in the process.
So fun.
This is how it goes some days. You pick up the compost with your bare hands. You try to calm your breath after hyperventilating. Then you wash off and make yourself some coffee because maybe that will make you feel less like a spaz. If you’re me, you go into your room and lie stomach and face down on your bed while the water is boiling. And sigh all the sighs.
One of many reasons we all need something simple, satisfying, and delicious in a snap. Like miso carrot soup. Because some days feel like getting caught in a net.
This soup! It's incredibly simple and delicious. You don't even need a stock to enliven the flavors. The miso adds all of the umami and richness you need. And the creaminess from the potato and coconut milk supports the natural earthy sweetness of the carrots.
I like eating this miso carrot soup alongside a serving of quinoa with ghee and some sautéed greens. But it's great on its own with some buttery toast points for a satisfying lunch.
Looking for Labor Day Recipes? Check out my Vegan Mango Kulfi Ice Cream, Hippie Harvest Hemp Gazpacho and my Falafel Burgers with Cashew Tzatziki!
- 2 large white potato, chopped into 1" cubes
- 6 large carrots, chopped roughly
- 1 cup water
- 4 tablespoons coconut oil
- 2 tablespoon mellow white miso
- 2 teaspoon black pepper, freshly ground
- 4 tablespoons - 1/2 cup coconut milk (full fat and low fat both work)
- Combine the chopped potatos and carrots with the water in a large sauté pan. Cover and set over medium high heat.
- Cook for 15-20 minutes, until the water has cooked off and the potatoes and carrots are meltingly soft when cut with a fork.
- Cut off the heat, add the coconut oil, and let the potatoes and carrots cool for 5 minutes before the next step.
- Add the cooked potatoes and carrots to the bowl of a high powered blender along with the miso and black pepper. Add 2 tablespoons of coconut milk at a time and blend after each addition. Continue until you reach a thickness you prefer.
- Serve warm as is or reheat in your sauté pot if you'd like it piping hot. Garnish with a swirl of coconut milk. Enjoy!