Simple Spring Fare
April 12, 2010 at 9:35 am | Posted in Baking / Cooking, Food | 45 CommentsIn Mother Nature’s typical teasing, taunting fashion, March neither went out like a lion or a lamb, and now April has waffled between a wintry reprieve and an all-out tropical climate. Not exactly the stuff that smooth transitions are made of, but instead of moaning and complaining about the obvious, I’ve found it much more helpful to work on recipes that can be just as adaptable to the unpredictable whims of the early spring season.
Yes, I’ve come here offering you a blended soup. Plain, humble, unexciting fare, but there’s so much more than meets the eye with this luminous orange puree. Thickened not with cream or tofu or even any sort of added fat, this deceptively silky soup doesn’t taste the least bit lean, but as a result is also the perfect sick-day dish for unsettled tummies. Almost shockingly sweet, the natural sugars of carrots and beets are at work here, sure to convince anyone that vegetables can be the stuff of desserts. But this soup is firmly planted on the savory side of the street, don’t you fret, and is just as happily served piping hot, with perhaps the added richness of vegan sour cream, as it is chilled, topped only with a sprinkle of fresh herbs at the most. No matter what sort of weather spring is sending your way, a big batch of this soup will keep you happily sustained. Now that’s my idea of comfort food!
Golden Carrot Soup
2 Medium Onions, Chopped
5 Cups Water
3 Medium Gold Beets, Chopped
4 -5 Carrots, Chopped
1/4 Cup Sweet White Miso Paste
2 Tablespoons Lemon Juice
Salt to Taste
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.
Makes 8 – 9 Cups
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Carrot soup with beets in it sounds interesting. I usually make it with ginger but have never tried it with beets. Thanks for the idea!
It looks beautiful!
Comment by Shari Goodman— April 12, 2010 #
That looks amazing. I’ve never tried cold soup.. maybe I’ll try this one :)
Comment by Diana— April 12, 2010 #
I need this now! sweet white miso paste looks interesting in this recipe!
Comment by veron— April 12, 2010 #
So pretty! Just love carrots :) unfortunately I´ve never seen golden beets. I think I have to look it up in Wikipedia and find out if it´s possible to purchase them here in Germany. Nevertheless the thought of silky bunny soup sounds more than appealing!
xoxo Mel
Comment by Melissa— April 12, 2010 #
gorgeous!
~wendy
http://conradvisionquest.wordpress.com
Comment by conradvisionquest— April 12, 2010 #
Oh waouw, nice soup and very beautiful colors ♥
there was a desire to plunge the spoon into the soup so creamy
(sorry for my very bad english :()
Comment by Veganpower— April 12, 2010 #
sounds delicious. Thanks
Comment by cassie-b— April 12, 2010 #
Simply lovely! I do love the idea of using golden beets in a blended soup.
Comment by The Ordinary Vegetarian— April 12, 2010 #
I love eating soup whatever the season … But I must confess having a soft spot for yours if it comforts as you say so. It is true that this could also be a dessert. Can you imagine it transformed into a lovely sorbet? It would be a delight !
Comment by Julie— April 12, 2010 #
YUM! I love carrots and beets… and this shade of orange! Thanks for this simple and fresh recipe.
Comment by Danielle— April 12, 2010 #
Miso sounds like the perfect addition to this kind of soup. It looks delicious!
Comment by Marla— April 12, 2010 #
Aw, thank you! I looked it up and actually have never seen them :( I think I´m going to try it with a sip of beet juice, b/c that´s what I usually have on hand. Have a beautiful day, xoxo Mel
Comment by Melissa— April 12, 2010 #
This looks wonderful. I am always looking for ways to use miso, and I adore carrot soup so this is perfect! I’m not usuall a cold soup fan, but maybe I’ll give this one a try chilled.
Comment by cozydelicious— April 12, 2010 #
This looks beautiful!
Comment by dreaminitvegan— April 12, 2010 #
I love soups like these – thanks for sharing! I have an immersion blender (AKA the boat motor) that’s easier to wash than a regular blender, so I’m always on the lookout for blended soups. I’ll try this one soon!
Comment by Sheilah— April 12, 2010 #
This is such a nice picture! I love carrot soup!
Comment by Vic— April 12, 2010 #
This soup sounds amazing. I eat carrots every day and don’t usually “dress them up” but now I want to!
Comment by Jessica— April 12, 2010 #
that looks AMAZING! and the photo is mouthwatering!
Comment by shannon (the daily balance)— April 12, 2010 #
How delicious, I love the idea that it is totally adaptable and can be served hot or cold. I do find spring that wanders from cold to balmy several times a day difficuolt to cope with, I am always wearing the wrong clothes, sheadding layers and usually leaving them somewhere.
Comment by Helen— April 12, 2010 #
simply goregous…
sweetlife
Comment by sweetlife— April 12, 2010 #
I love the soup and that bowl. Such a fun pattern!
Comment by Maria— April 12, 2010 #
Your soup looks absolutely gorgeous!
Comment by Dimah— April 12, 2010 #
gorgeous looking!
Comment by EmmaB— April 12, 2010 #
What a beautiful color! It looks delicious!
Comment by Sara— April 12, 2010 #
We are having much colder days, and I find myself wanting soup more.
Such a lovely soup. I love miso with anything so this fits me perfectly!
Comment by Anh— April 12, 2010 #
Ah miso. It just makes everything taste good!
This soup sounds splendid. what a great way to bridge the seasons.
Comment by Joanne— April 12, 2010 #
Mmm, I think I’d like it cold!
Comment by Elinor of Pride & Vegudice— April 12, 2010 #
That does look like the perfect transitional soup. And it could probably work with normal beets too, right? It would change the colour, of course, but golden beets are very hard to find in Canberra…
Comment by Hannah— April 13, 2010 #
Sounds good to me!
Comment by Melisser— April 13, 2010 #
What a gorgeous soup!
Comment by jd— April 13, 2010 #
beautiful, colorful and delicious!
Comment by Cherine— April 13, 2010 #
Looks super!
I want to try!
Comment by jibek— April 13, 2010 #
What a gorgeous soup! And you can give me soup recipes any day or month of the year, regardless of the weather. I just love a good soup and this sounds like one for sure.
Comment by Simone— April 13, 2010 #
You’re right, a dollop of my sour cream would be just perfect on this soup! I’m really enjoying beets these days and think this would be such a good change of pace for me.
Comment by Crystal— April 13, 2010 #
What a gorgeous looking soup! And a gorgeous looking dish! And, ooh, I really want beets now!
Comment by Keeryah— April 13, 2010 #
It sounds delicious, and I’m always so excited when you share savory fare! That bowl is super-cute, too.
Comment by shellyfish— April 13, 2010 #
I love the sound of the flavors and the look of this dish. Amazing as always Hannah.
Comment by Kelly— April 13, 2010 #
Great color! Carrots and beets is a new combo for me. Nice touch adding the miso at the end. :-)
Comment by chow vegan— April 13, 2010 #
i was just going to say… love the miso addition… there’s nothing better than carrot soup: so simple yet so delicious!!!
Comment by worldlybitess— April 14, 2010 #
What a simple and delicious meal! I love the bright glorious color, sunshine in a bowl!
Comment by The Voracious Vegan— April 14, 2010 #
I absolutely love this! I just bought a new commercial blender for my kitchen and it makes soups so beautifully. Keep up the wonderful recipes.
Comment by Elana— April 14, 2010 #
Ooo that soup look so perfectly creamy! It sounds like such a wonderful soup with the beets, carrots, onion and miso.
Comment by ashley— April 16, 2010 #
This sounds perfect for the weather we’ve been having, Hannah! And I love the combo of beets and carrots–to me, that really could be dessert!
Comment by Ricki— April 17, 2010 #
What a lovely idea to make a dish adaptable to the schizophrenic weather we’ve been having lately. Gorgeous color, too!
Comment by Xiaolu @ 6 Bittersweets— April 17, 2010 #
That looks delicious! I like to make a similar soup with butternut squash and carrot puree, but I flavor it with thyme and the tiniest dashes of vanilla and nutmeg. Nommers.
Comment by Chase l Oh The Cuteness!— April 26, 2010 #