This plant-based Carrot, Red Lentil, Orange and Miso Soup gives a Japanese-Thai fusion twist to a comforting classic. Complementing the coconut flavour is a miso-based broth replacing the traditional vegetable broth, adding deep umami flavour while delivering the gut-supporting benefits of fermented soybeans without forgetting its anti-inflammatory properties.
Oranges are in season during winter so they perfectly replace the traditional lemon for acidity, creating a softer brightness that complements the natural sweetness of the carrots and the richness of the lentils. A bowl full of flavour, warmth, silkiness and goodness coming solely from plants – in chromatic harmony!
1. Start by placing the slices of a fresh orange on a tray, and place in the oven at 70 degrees, for about 4hrs or until the slices are completely dehydrated to a dry and crispy consistency but not burnt. Set aside. 2. Increase the oven temperate to 180 degrees. Place the chopped carrots and onion on an ovenproof tray lined with baking paper. Drizzle with extra virgin olive oil, season with salt and pepper and your favourite herbs - I love dried thyme leaves. Bake until the veggies soften and slightly caramelise - this will enhance their flavour. 3. In a large cooking pot, sauté the garlic in some extra virgin olive oil, add the ginger paste and stir for a few minutes. 4. Add the cooked carrots and onions mixing all ingredients well, and pour in the miso stock bringing it to a simmer. 5. Add the red lentils, and stir. 6. Put the lid on and simmer on a low flame for just around 15mins until the lentils are cooked and some liquid evaporated. At this stage add the orange juice for an acidic touch. 7. Use a hand blender to blitz the ingredients until you reach a thick and smooth consistency. If the soup is too thick add some hot water or miso stock. For an even smoother consistency use a Nutribullet and blend in batches. 8. Pour in coconut milk/cream, starting with half a tin. Add more if you like a stronger coconut taste. 9. Taste the soup to understand if you need to season with more salt and pepper, according to your preference. 10. Ladle the soup into bowls, garnish with a dehydrated orange slice, sprinkle the black and white sesame seeds, and decorate with drops of coconut milk/cream and balsamic glaze. ENJOY!
Ingredients
Instructions
