Loaded with flavor and probiotics, this roasted carrot soup is a winter delight with a unique miso addition and beautiful black sesame seeds.
By Phoebe Lapine
This vegan roasted carrot soup with leeks was inspired by a potage I used to make, which uses potatoes instead of dairy to create a creamy texture. You simply bake the veggies until caramelized, then toss them in a pot with some peeled russets and simmer until fragrant and tender. I put a little Asian spin on it this time with some miso paste whisked in at the last minute and a Gomaso black sesame garnish. I love the idea of serving this as a starter, in whatever mismatched little prep bowls or tea cups you have around the house.
I’ve been on a total probiotic binge. And as a result, I’ve totally fallen in love with South River organic miso paste. Make sure to add it off the heat so you don’t kill all that good bacteria. 
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Frequently Asked Questions
Can I substitute another type of miso paste for the South River organic miso paste?
Yes, you can use another type of miso paste, such as white or red miso, but keep in mind that the flavor profile may change slightly.
What should I do if I can’t find black sesame seeds for the Gomaso garnish?
If you can’t find black sesame seeds, you can use regular sesame seeds as a substitute, though the color and slightly nuttier flavor will differ.
How do I ensure the carrots are perfectly caramelized before adding them to the soup?
Make sure to roast the carrots at a high temperature and spread them out in a single layer on the baking sheet to allow for even caramelization.
