Carrot-Leek Soup With Miso

Adapted from David Tanis

2 tablespoons unsalted butter
4 cups sliced carrots
2 medium leeks, or one large leek, chopped
Salt and black pepper
8 cups water or vegetable broth
2 tablespoons yellow or white miso
1 small lime
Thinly sliced chives, for garnish (optional)

Melt butter in a pot over medium heat. When the butter starts to sizzle, add carrots and leeks. Season generously with salt and pepper, and stir to coat well. Sauté for a minute or 2, then add water (or broth, if using). Bring to a boil over high heat, then reduce to a simmer. As soup simmers, taste and add salt as needed. Cook until carrots are soft, about 15 minutes.



Once the soup is cooled, reserve 2 cups liquid, then purée the remaining contents of the pot in a blender. (Alternatively, use an immersion blender in the pot.) Use reserved liquid to adjust the purée’s thickness, adding just enough so the consistency is that of a thin milkshake.



To serve, heat soup and whisk in miso. Divide among 4 bowls. Grate a little lime zest over each bowl. Quarter the lime and add a good squeeze of lime juice into each bowl. Scatter with chives, if using.