Made a silky carrot ginger soup with miso and chili crisp for a little heat, plus a quinoa salad with arugula, delicate squash, and balsamic dressing. Simple, seasonal, and exactly what winter calls for. ❄️✨ Ingredients • 1 lb carrots, peeled & chopped • 1 onion, diced • 3 garlic cloves, minced • 2-inch piece ginger, grated • 2 tbsp olive oil • 4 cups vegetable broth • 1 tbsp white miso paste • Salt & pepper to taste • Chili crisp, for drizzling (Optional: a splash of coconut milk or lemon juice for extra creaminess/tang) Instructions 1. Sauté: Heat olive oil in a pot. Cook the onion, garlic, and ginger until soft. 2. Simmer: Add carrots and broth. Bring to a boil, then simmer for about 20 minutes until carrots are tender. 3. Blend: Purée the mixture until smooth. Stir in miso and adjust seasoning. 4. Serve: Pour into bowls and finish with a drizzle of chili crisp.
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