Photos by Hannah Burne

It’s soup season! 😍

Even though summer is my favourite time of year, and i’m having a bit of a hard time letting it go, I have been really enjoying this beautiful fall we’ve been having this year – the lovely golden pathways covered in leaves, long strolls by the river, pulling out some warm clothes from the back of the closet (but not bundling up quite yet). There’s something special in the air in this time of year, something magical. Maybe the fact I am in love with a beautiful man is making everything extra beautiful these days, but I am always in love with nature, and there is comfort in knowing that even when the world is feeling crazy, the seasons keep changing, the leaves keep falling, and next spring they will come back to life.

But we’re here to talk about soup, right?.. 🙃 I’ve been making lots of soups lately, and this one is a favourite of mine – It’s creamy, light, yet full of deep flavours of miso and caraway – and puts to good use all the carrots i’ve been getting from my friends’ abundant gardens! 🙂

 

Prep time: 15 mins
Cook time: 30 minutes
Serves 2-4

 

Nut free Gluten free

 

Ingredients

  • 1 tbsp oil
  • 1 onion, diced
  • 2 celery sticks, diced
  • 1 tsp coriander powder
  • 1 tsp caraway seeds
  • 4 carrots, diced
  • 6 cups water
  • 2 tbsp miso paste*
  • 1 tbsp tahini
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 tsp sesame seeds

* Use gluten-free miso for a gluten-free option

Instructions

Heat a large saucepan and add the oil.

Sauté onions and celery on medium heat for 5 minutes until soft.

Add coriander and caraway, sauté for 1 minute.

Add carrots and water, bring to a boil, then lower to medium heat and cook for 20 minutes.

Poke the carrots with a fork to make sure they are fully cooked. If the fork slides easily all the way to the centre, the carrots are done.

Turn off heat and place the pot contents into a blender.

Add miso, tahini, salt, and pepper and blend into a smooth consistency. If you find the texture too thick, add 1/2 -1 cup of water.

Garnish with sesame seeds.

 

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍

 

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