For some reason, when I’m working, by the time I get home I’m STARVING. Like, light headed, hunger frenzy where I eat everything in sight before and while I cook dinner. Even if I eat a snack in my car on the way home! And I eat a decent lunch and breakfast, so I’m not sure why, by the time I get home, I’m pretty much in a blind hunger rage.
So one of my New Year’s projects is to curb the hunger rage. I decided to make a big batch of veggie soup every weekend (that I don’t have school) so I can eat a bowl while I cook dinner. Soup is souper low in calories (and points!) and fills you up because it’s a large volume of liquid going into your belly. Plus, they are easy to make and very flavorful!
Friday I made a kale and cauliflower soup that would have been amahzing, but I over salted it!! Ruined. Sad. I ate a bowl and it still tasted good ( I have a high salt tolerance) but I was thirsty for days so I threw the rest out. One day I will remake it with a vengeance, and it will be uh-sogood.
Deb from Smitten Kitchen opened the year with a carrot soup recipe that sounded intriguing. I decided to make a giant batch for the week and see if eating a bowl before dinner helped curb my cravings and over eating. Smitten had two great carrot soup recipes, so I adapted my own combination of both! I think it’s best (for me) this way. I don’t think I would want a week’s worth of soup that has curry (cumin) undertones so I used the Ginger-Miso soup recipe. But I couldn’t pass up the tahini-lemon dollop because it just sounded so good! I went with a little more ginger and a little less miso, but the recipe is pretty much the same.
The soup is sweet, spicy from the ginger, and the tahini-lemon swirl adds a nutty, umami note that makes this soup a must!
Carrot Ginger Miso Soup with Tahini Swirl
Nutritional Information Per 1 cup serving with drizzle of tahini:
Calories: 95 Fat: 5g Carbohydrate: 11g Protein: 2 Points+: 2
Ingredients for the soup:
- 1 large onion, diced
- 1 inch fresh ginger root, diced
- 1 lb. carrots, diced
- 4 cups low sodium chicken broth
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 tbsp yellow miso, or to taste
- 3 cloves garlic
Ingredients for the tahini drizzle:
- 3 tbsp tahini
- juice of 1 1/2 lemons, or to taste
- water to thin
- Heat a large stock pot over medium heat and add sesame and olive oil. Stir in onions and ginger, and let them cook over medium-low heat while you peel and dice the carrots. Let them caramelize real nice!
- Add garlic and continue to cook for another few minutes, until the mix starts sticking and browning.
- Add carrots and raise heat to medium high. Let them soften for a few minutes before adding the broth. Bring to a boil and let simmer for another 15 minutes, or until carrots are nice and soft and fall apart when stabbed with a fork. DO NOT SALT anything until you have blended it all up and added the miso!
- Use food processor or immersion blender to puree soup until smooth. Thin with water to desired consistency. Add miso to taste and use blender to stir it in.
- Meanwhile, in a small bowl whisk together tahini and lemon juice, and add water until it’s a thin, creamy consistency.
- Serve soup in a bowl with a dollop or drizzle of the tahini! Enjoy!