Recipe by Joanne Bruno
After the haze of the post-Thanksgiving coma has cleared, once all the leftover turkey has been turned into sandwiches and blood tryptophan levels are finally returning to some kind of normal, there’s only one thing I crave – soup.
Better than any cucumber diet, a bowl of this carrot puree will leave you feeling refreshed and cleansed, yet also totally satisfied due to the rich flavors of sesame and miso that it is infused with. Serve it with a skillet flatbread and after one such meal, any residual holiday lethargy will be a thing of the past.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Calories per serving: 300 per serving
Prep time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
2 tbsp olive oil
2 lb carrots, peeled and thinly sliced
1 large onion, finely chopped
6 cloves garlic, peeled and smashed
1 tbsp ginger, finely chopped
4 cups vegetable broth
1/4 cup white miso paste
drizzle of toasted sesame oil
2 scallions, very thinly sliced
For Flatbreads (makes 8)
1 tsp active dry yeast
3 1/2 cups flour
1 tbsp sugar
2 tsp kosher salt
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chipotle chili powder
2 tbsp olive oil, plus more for brushing over the tops
To Make Soup:
1. Heat the oil in a large heavy pot over medium heat. Add carrots, onion and garlic. Saute until the onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are fork-tender, stirring occasionally, about 30 minutes.
2. Puree the soup either in a blender or using an immersion blender. In a small bowl, whisk together the miso and 1/2 cup of the soup. Stir the mixture back into the pot of soup. Taste and season with salt, pepper, and additional miso.
3. Ladle soup into bowls and garnish with scallions and a drizzle of sesame oil.
To Make Flatbreads:
1. Stir together the yeast and 1/2 cup warm water (about 115 degrees) in a small bowl with a pinch of sugar. Let sit until foaming.
2. Meanwhile, whisk flour, sugar, salt, paprika, cumin and chili powder together in the bowl of a stand mixer. Add the yeast, remaining water, and oil. Using the bread hook, mix until the dough comes together and then let it knead the dough, on medium-high for 5 minutes. Place dough in lightly oiled bowl and cover with a damp towel. Let rise in a warm place until doubled in size, about 2 hours.
3. Gently punch the dough down and divide it into 8 pieces. Knead each piece into a ball. Place balls on a floured surface and cover with saran wrap. Let rise for 30 minutes.
4. Heat a 12-inch nonstick skillet over medium heat. Working with 1 ball of dough at a time, transfer to a flat, lightly floured surface and roll into a 6-7 inch circle. Brush with olive oil and add to skillet oiled side down. Brush the top with oil. Cook, flipping once, until browned and cooked through, about 2-3 minutes.