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Carrot Ginger-Miso Soup w. Fennel and Chorizo Crumble

INGREDIENTS

for Fennel and Chorizo Crumble:

1 cup raw chorizo or sausage (removed from the casing)

1 tsp garlic powder

1 tsp smoked paprika

1 tsp turmeric

1 tsp thyme

1 cup Fennel (roughly chopped)

Aleppo Pepper

Salt


for Carrot Ginger Miso Soup:

4 cloves garlic, chopped

1 small yellow or white onion, roughly chopped

7 medium-sized carrots, roughly chopped

1 tbsp ginger, grated or minced

1 tsp oregano (dry) or 2 sprigs of fresh oregano (stem removed)

3 cups of broth (vegetable or bone broth)

1 cup of water

2 tbsp white miso

Pepper to taste

METHOD

  1. Your first step should focus on prep or Mise en place all your ingredients. Therefore, you want to rinse, chop your veggies and have everything ready and in place before you get cooking. Do not rush this process. Allow yourself to enjoy prepping your ingredients. It makes the process more enjoyable. Also, have a glass of filtered water set in case you get thirsty. Play some music and get started!

  2. Grab a pot, set the heat to medium, and add the chorizo or sausage. Sautee for about 3 minutes, breaking it up with a wooden spoon. Add the garlic powder, smoked paprika, turmeric, thyme, and Aleppo pepper. Stir until well combined and cooked for another 5 minutes or until golden crispy. Set aside.

  3. To the same pot, add the fennel and sauté for 3-5 minutes. Set aside with the chorizo.

  4. Add the chopped onions, carrots, and ginger. Sautee for 10 minutes on medium-low heat, stirring often. Add the garlic, oregano, and a little salt and pepper, and cook for another 2 minutes.

  5. Add the broth and cup of water, and bring to a boil. Lower the heat (low) and cover. Allow simmering for 25-30 minutes.

  6. Pour everything (except the fennel and chorizo) into a high-speed blender. Add the miso and puree until creamy and smooth. Then pour the liquid back into the pot and bring it to a simmer for 5 minutes. Adjust with salt and pepper to taste.

  7. Serve and top with the fennel and chorizo crumble. I like to add a drizzle of extra virgin olive oil and a sprinkle of sumac.


    Notes and Tips:

    To omit the chorizo. Simply skip to the third step and include the fennel with the garlic and oregano. This soup keeps well in the fridge in a glass container for up to 3 days. I let the ingredients cool slightly before putting them in the blender so the steam doesn’t make the top come off! If you choose to make the chorizo and soup. I highly recommend doubling for a big batch and incredible leftovers that can serve as two meals!

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