I'm very serious about my soups. Tomato. French onion. Tortilla. Cream of potato. Chicken noodle. I become even more serious about my soups when they become versatile. To clarify, when a soup is able to be enjoyed in both hot and cold states, I become elated. Like jump up and down, sing along to Beyoncé, living my best life type of elated. I don't like to mess around.
Today is February. Today is also supposed to be 60 degrees in Chicago. This presents quite the conundrum. Do I eat something heavy and winter-esque? Or do I find something light and refreshing? Stop thinking. Make soup.
Carrot. Wasabi. Soup. The first time I made it I served it hot. The next day, I had it cold for lunch. I'd like to refer to this as the pizza of soups. Pizza is delicious fresh and hot. But almost even better the next day, cold, right out of the refrigerator.
Don't believe me? Try it out for yourself!
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.