I went grocery shopping this past weekend and got the essentials: milk, cereal, coffee beans, carrots - oh, and clothes. What was meant to be a simple trip to the co-op, quickly turned into a fashion spree.
Topman has been killing the game recently. I love their rugged, worn-in attire. I'll admit, it sometimes looks like a homeless man's shirt. But heck, I'm obsessed with this style. It's so "Derelicte Trash Trend 2014." Thank you Zoolander for the wonderful point of reference.
But enough about where I shopped, let's get back to the purpose of my trip to the store. I picked up carrots for one specific reason. Soup. Yes, that's right, Carrot-Wasabi Soup to be exact. I wanted to try something a little different this week. As I was flipping through The Best Cookbook Ever by Max & Eli Sussman...bam! I found the perfect recipe. And boy is it tasty!
Want to try it out? I put up the recipe for you! Enjoy!
Okay, okay. I'll admit...I stopped by Crate & Barrel for the some necessary home decor and kitchen supplies as well. I love Crate & Barrel!
2 pounds carrots, peeled
1/2 cup olive oil, plus extra for drizzling
1/2 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons mirin
3 tablespoons peeled and coarsely chopped fresh ginger
2 tablespoons wasabi paste
1/4 pound sugar snap peas, thinly sliced lengthwise
1 sheet nori seaweed, cut into matchsticks
- Preheat the oven to 375 degrees F.
- Split the carrots lengthwise and then cut crosswise into 1-inch pieces. Put the carrots in a bowl and toss with 1/4 cup of the olive oil. Spread in a single layer on a sheet tray and roast until softened, but not starting to brown, about 15 minutes.
- Transfer the carrots to a blender or food processor and add the remaining 1/4 cup olive oil. With the machine running, add 2 cups water, 1/2 cup at a time, and process until the mixture is smooth, about 3 minutes. Add the vinegar, sesame oil, mirin, ginger, wasabi, and 1 teaspoon salt and process for 1 minute. Taste and adjust the seasoning.
- To serve, lade or pour the soup into individual bowls, dividing it evenly, and garnish each serving with the snap peas, sesame seeds, seaweed, and a drizzle of olive oil. Serve right away.