Roasted Garlic + Carrot Ginger Soup w/ Miso Cashew Cream

Good morning + happy wednesday! As you may have noticed, I am changing up my posting schedule a bit. For the last 4 months that I've had this blog I have been posting once a week every monday morning. From now on, I will be posting every wednesday! That's all. Not a big change, but just something small that I realized will work much better for my schedule and give me less stress (which is always something to strive for). 

Fall is fully here! I am so stoked! I have a confession to make: I don't reaaally love summer. I know, I knowwww, but I honestly prefer a cooler climate. Don't get me wrong, it is one of the best feelings in the world to walk out of the house in just shorts and a t-shirt after a long winter of puffy coats, scarves and hats and feel so free. It's just that fall and winter are so cozy and cozy is probably my favourite feeling. Also, apple picking! And homemade apple butter! And knitted scarves! And hot cocoa! I mean come on, what could be better?

There is also this sense of aimlessness that I get in summer. I am sure that this stems from being a student and not being in school or in Montreal during the summers, but I don't like that lost feeling. I've realized over the past year or so that I really am a person who needs things to do. I like to be busy. I like having commitments and a schedule. Of course only to a certain extent (I do love my free time), but summer is just too much sometimes. 

Anyways, why bother going on about this because IT IS FALL and everything is beautiful and orange and lovely and cozy. Like this soup. 

SIDE NOTE: I am thinking of posting a few photos from a trip I took this weekend on the blog. The post would go up on sunday, so look out for it in your inboxes, and subscribe if you haven't already! 

this is my favourite new pot, I am so obsessed with it - thanks mom! 

Yesterday, I came home from class and just got right down to soup making. I actually ended up standing in the kitchen making things from about 1pm - 10pm. I didn't even realize how much time had passed. Sebastian has class on Tuesdays until really late so I have the apartment to myself for most of the day. Standing in the kitchen, listening to my podcast, making soup, the cat winding through my legs - this is my perfect moment. It was so meditative. I felt so perfectly calm and happy.

Once the soup was finished and photographed, without even really thinking, I started peeling apples. I peeled a 2 pound bag of apples and started, for the first time in my life, to make apple butter. Have you ever made it? It is so intensly delicious! I looked up a few recipes but they all used so much sugar and it just didn't seem necessary to me. In the end I added some cinnamon, nutmeg, and apprx. 1/4 cup of maple syrup to the apples and then let them cook for hours. Maybe I'll post a recipe for this at some point, but really it is so easy and almost impossible to mess up. 

So, make soup. Make apple butter. Take some time to do your favourite thing and love yourself <3 

Roasted Garlic + Carrot Ginger Soup w/ Miso Cashew Cream

Serves 4-6 soup loving bellies :) 

A note on the soup: I prefer really bold flavours and so have made a very intensely ginger flavoured soup. If you prefer less ginger than go for it! It won't change anything except the spiciness of the ginger flavour. 

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Ingredients

Roasted Garlic + Carrot Ginger Soup

  • 2 tbsp olive oil + more as needed
  • 2 onions, diced
  • 1 head of garlic
  • 1/2 cup ginger, minced (this is a lot of ginger, if you prefer a milder version you can half it)
  • 7-8 carrots, roughly chopped
  • 5 cups vegetable stock
  • salt + pepper to taste 
  • optional: green onions for garnish

Miso Cashew Cream

  • 1 cup cashews, soaked overnight 
  • 2 tbsp miso
  • juice of 1 lemon
  • 6-7 tbsp water

 

Notes

Roasted Garlic + Carrot Ginger Soup

  1. Preheat the oven to 400. Slice off the top of the garlic head so that the cloves are exposed. Drizzle olive oil over the tops of the garlic and then wrap the whole thing tightly in tin foil. Bake in the oven for 25-30 minutes, until garlic is soft and mash-able. 
  2. Heat 2 tbsp of olive oil in a large soup pot. Sauté the onions until they are soft and translucent, then add in the minced ginger. Sauté the ginger and onions until they are almost mushy, then add in the roasted garlic (squeeze out the garlic cloves from the head). Add in the carrots (I found I needed to add another tsp or so of olive oil at this point) and cook for another couple of minutes. Stir in the vegetable stock and bring mixture to a boil. Once boiling, reduce to a simmer and cover for about 15 minutes, until the carrots are soft. 
  3. Once the carrots are cooked through, transfer everything to a blender and blend on high speed until smooth (I had to do this in a few different batched to fit into my blender).

Miso Cashew Cream

  1. Blend all ingredients in a high speed blender or food processor until smooth and desired consistency. 
  2. Top the soup with a dollop of cashew cream, a sprinkle of green onions, and serve hot!

 

Everything should last in the fridge in an airtight container for up to a week. The soup can also be frozen indefinitely <3