Simple Spring Fare

Posted on

by Hannah (BitterSweet)
Jump to Recipe

In 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!

Yield: Make 8 - 9 Cups

Golden Carrot Soup

Golden Carrot Soup

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.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 41Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 384mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g
© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

48 thoughts on “Simple Spring Fare”

  1. 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!

  4. 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

  6. 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 :()

  9. 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 !

  12. 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

  13. 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.

  15. 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!

  19. 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.

  25. 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!

  28. 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…

  33. 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.

  34. 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.

  35. What a gorgeous looking soup! And a gorgeous looking dish! And, ooh, I really want beets now!

  42. Ooo that soup look so perfectly creamy! It sounds like such a wonderful soup with the beets, carrots, onion and miso.

  43. 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!

  46. Hannah, I’m making the third batch for my dear friend Mary, who is in chemo for ovarian cancer. She LOVES this soup. And it is the perfect anti-cancer treat. You’re a doll for sharing these fabulous recipes with us!

Leave a Reply