Carrot, Fennel and Miso Soup

Name: Carrot, Fennel and Miso Soup
Ingredients: Seed-Nut Crunch; 1 teaspoon extra-virgin olive oil; 3 tablespoons pumpkin seeds; 2 tablespoons pine nuts; 1 teaspoon granulated sugar; 1 teaspoon white miso; ½ teaspoon harissa powder or paprika; Small pinch kosher salt; Soup; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium yellow onion, peeled and cut into medium pieces; 2 garlic cloves, peeled and crushed; 1 medium fennel bulb, core removed and cut into a medium dice; 1½ pounds (7 to 8 medium) carrots, scrubbed and cut into medium pieces; 1 teaspoon kosher salt; 3 tablespoons white miso; 4 cups water

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This carrot, fennel and miso soup recipe calls for deeply caramelizing the vegetables before pureeing them, lending tons of sweet-savory flavor (plus it’s gluten and dairy free).

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