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Roasted Carrot Soup

It's soup season, and making something full of warming, complex layers of flavor is easy with taco seasoning as your secret weapon.  


2 lbs carrots, cut into 1 inch chunks
2 T olive oil
salt, to taste
2 T butter
1 onion, chopped
2 cloves garlic, minced
2 t smokey taco seasoning blend
2 T red miso
6 cups water
2 t cider vinegar
.5 - 1 t shoyu (to taste)

Preheat oven to 375.

Chop the carrots into chunks that are roughly the same size and toss with 1 T olive oil and a few pinches of salt.

Arrange the carrots in a single layer on a baking tray and roast for 30-45 minutes, or until they are soft when you poke with a fork.

Warm the butter and the rest of the olive oil in a cast iron pan, and then add the chopped onion and another pinch or 2 of salt.

When the onion has softened, add the garlic.

After a minute or two, stir in the seaoning and miso.

Let everything deepen in color before adding the roasted carrots and mixing again.

Pour in the 6 cups of water, stir everything up from the bottom of the pan, raise the heat and bring to a gentle simmer.

Use your immersion wand or blender to create a smooth, creamy soup.

Add the cider vinegar and some shoyu, taste, and adjust as needed.

Serve garnished with pepitas, roasted sweet potatoes, tofu sprinkled with baja seasoning, or a swirl of goat skyr.