LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to check out and watch the first entire class of the plantbased sushi masterclass on our website here www.yeungmancooking.com happy cooking 🥳
Hi Yeung Man. Thank God I found you. Already bought your books and a few weeks ago I bought the Sushi Masterclass. Every single recipe are fantastic 👌 and I'm enjoying so much the masterclass. Thank you very much 😊
I have stopped adding your videos to my ' watch later'. Too many videos to add. I just have to watch out for your videos and come back to your channel. Thank you. Love the presentation and your creativity. Blessings!
Even as a base recipe, this soup is so nice. You can use whatever you have. No apples? What about pears? No leek? What about spring onion? No miso paste? What about doenjang? Really delicious either way. Thank you, Wil!
Dobenjang and miso are significantly different. I wouldn't swap those two so quickly. If you tried you'd definitely want to cut out the cayenne pepper entirely and start with a small amount of dobenjang and then judge amount by taste. The pears, however, sounds like a REALLY good sub. I'm going to do that next time I make this soup.
I have made Carrot soup, and never would I ever have thought to cook it with the diversity of flavors of ginger, apple, leeks nor miso! I'm definitely going to try this recipe it seems so healthy and comforting. Thank you so much for sharing!!
I make it so often, I should know this recipe by heart but I keep coming back to capture the Zen-like prep. There’s something very centring about the simplicity and the humble ingredients. Namaste.
This was delicious! The combination of Avocado oil and chickpea miso, with the spices, really set this off. And of course the main ingredient was my wife's cooking skills. A new favourite for us.
Your video titles and food puns always make me chuckle, haha! Great recipe and production as always! Edit: "take a leek" literally made me lol. Glad you left that in 😂
I can honestly say say that you’ve saved my sanity. I lost my sense of smell and taste over a year ago after a covid infection. I lost my will to cook but as I’d followed you before my loss, I knew your recipes were amazing…so despite still living in black and white I’ve decided to get back on the horse, so to speak and have just made this for some friends, confident that if I followed it to the letter it would be special, and it didn’t disappoint..thank you so much for sharing your amazing gift.
For some reason I cannot fathom, I was expecting you to drizzle a little chilli oil around the central vegetables! But what a great-looking soup! I won't be able to get chickpea miso (or not easily) but at some point I'll definitely be trying this out. The flavours are delicious, I can only imagine how tasty they would be. Thanks, Wil, for keeping up my culinary inspiration!
@@AmandaJYoungs they have a website. Maybe they would ship to you but you can probably find something comparable there. I usually place a pretty big order with them of all the different flavors of miso. It doesn’t go bad. You can keep it in the refrigerator for a very long time.
Such an interesting but tasty recipe! My modifications: Didn't have a leek so used sweet onion, used some leftover over coconut milk, decreased cayenne to 1/4 tsp. Also pureed with a hand blender and the result was a comforting warm sweet gingery soup with a touch of heat. Thanks so much - I've tried a few of your recipes and have enjoyed them all!
Gorgeous and delicious soup!! Thank you very much for this recipe everyone absolutely loved it! Had some nightshade sensitive friends over so I substituted cooked beets for apple and used coriander cardamom seeds and bay leaf with the cumin. In case there are any nightshade sensitive people out there it turned out great!! Next time I will try the original recipe
Expert touches (maple syrup....of course!) calmly presented. So enjoy watching you cook. Your recipes make for the only way I want to eat. Hope we will have these riches of ingredients for a long time.
This looks so good!!!!! It will be one of my most favourite go to soups. I will also most definitely make this as a stew (not blended fully) on rice but exactly how you built it. Sauteed veggies on the middle of rice and the stew all around it. What a stunning looking dish. Thank you!
I am going to make this today for lunch. Yum. I continue loving your videos. Would you be able to include the time for prep and cook your recipes and as well how many they feed? That would be SO helpful! Thanks!!!!
I made this recipe as close as I could. I only substituted honey for maple syrup because I didn't have maple syrup. A word of advice: the half teaspoon of cayenne goes a long way in this dish. I recommend omitting it. I'm from south Louisiana so I'm no slouch when it comes to cayenne but it felt unnecessary. The soup has a wonderful flavor that I would have preferred to enjoy without the peppery heat on the back end. If you like cayenne just add it to your own bowl rather than the whole soup.
Just made this tonight. A few thoughts. First, we wanted to get four servings with a salad, so we doubled it. It does NOT need to be doubled to get four servings with a nice sized salad. Doubling it makes a gargantuan amount. Granted, we can freeze leftovers, but still...it's not worth the extra hassle. Next time, I'd also use regular button mushrooms or maybe baby bellas. The king oysters look impressive, but they're kind've hard to eat in one bite since the slices are so large. I'd rather have many smaller mushrooms distributed throughout the soup than a few slices of large mushroom. I'd also sautee the mushrooms seperately in order to really get them nice and deeply brown, and then quickly sautee the broccolini after removing the mushrooms. We found it hard to get good color on the king oyster mushrooms with the broccolini also in the pan. I used regular white miso since chickpea miso is a hard-to-find boutique item. I don't know if the consistency of the chickpea miso is thinner but we found it quite challenging to get the miso to easily disolve in the soup. It seems like the easier solution would be to just add it and the maple syrup to the blender with the rest of the soup and blend it. Farmers market tomatoes are done for the season so we just subbed in canned, diced tomatoes and eyeballed the amount - saved some time and added more flavor than the pale grocery store tomatoes we're stuck with until warm weather returns. Overall though, it's a tasty soup and we'd make it again. It's surprisingly hearty and filling, though it doesn't start out feeling like that will be the case. From start-to-finish, including cleaning as we cooked, it took a little over two hours, so don't go into this thinking it will be a really quick weeknight type meal. If you're not vegetarian, I'd also guess that a modest amount of crumbled bacon on top would work really well here.
Made this today, and the only thing I have to say is... I should had doubled the recipe. This thing was so good that it disappeared in no time. I used regular white miso (couldn't find chickpea miso) and it was spectacular. Thanks a lot for all of this great recipes.
I have a similar version that I make where I roast the carrots while I prep and start everything else. Adds some cleaning but it really enhances the carrot-ness in a pleasant way. I hadn't thought to add miso or apple so I'll have to try that out.
I love this recipe and also the way Chef Yeung presents the recipe. I turned the soup into a pancake mix which was also delicious! ❤ I don’t know how to add a pic. I substituted the carrot miso for milk in a pancake recipe, after a couple of try’s it worked! An was wonderful!
This soup looks so delicious I can not wait to make it. My favourite part of the video is definitely the end - you could be a poet with the beautiful description!
Yum! Winter is setting in here, and I don't have much happening in my vegetable garden except for carrots and broccoli shoots. I'll definitely be making this soup.
Thank you Wil ! It looks so incredibly delicious & nutritious! You always have some brilliant ideas. I love Miso and King Oyster mushrooms. Will definitely buy your 2 cookbooks.
I'm definitely going to make, but I 'm commenting to tell you that watching your videos is more comforting than a delicious bowl of soup. They are so beautiful. Congratulations. I'll get the book too, as soon as I can. Just a note to say, this reminded me of a "curry sauce" recipe I tried once. It was carrots, lots of onion/shallot, ginger, garlic, coconut milk, and a ton of spices. I couldn't believe how good it was and that vegan food can be so interesting and good.
@@YEUNGMANCOOKING I cook everything you feature and I have all of your books. You helped me on my vegan journey and to health. 63 pounds gone and loving this way of life ❤️
I love how you prepare your food and when you taste it, it shows you really love what you cooked! Home cooking is the best! Can't wait to try this soup!
I made this soup yesterday. It is so very good. Wanted a bigger batch so added more carrots and 3 cups leeks. I also added 2 potatoes for creaminess as I didn’t have coconut milk and not sure if I’d like it….not a fan of carnation evaporated or condensed milk, do need to try coconut milk. I used regular white miso ( am definitely going to be ordering the chickpea miso. They also have a barley one). Wil, do you buy it in a store? I’ve never seen it here in Toronto. I substituted ancho powder for the cayenne so it wouldn’t be so hot. Overall I love the soup as does my husband. Looking forward to trying more of your recipes.
Amazing! I have all these ingredients already! I got the fresh barley miso from OM foods after you suggested their curry powder. I order the coconut cream from there also since it contains no additives. Thanks so much for the great recipe idea Wil! 🙌🥕🍎🍅🥥
I've been sitting and drooling all the way through this video. What a wonderful dish from a presentation point of view and the taste must be out of this world. I'm definitely going to cook this for my family. Thank you for sharing.
I am going to the store as soon as a get my shoes on! I was so surprised by the vegetables in the middle of the bowl with the soup poured around it! 😲 Thank you!
Another incredible recipe, sir! I've generally been of the mind that i don't like carrots. However, you and a few other YT cooks have changed my mind with simply wonderful recipes. I'm a convert; both to carrots and to all sorts of Asian ingredients and techniques we've learned in the past year or two. Thanks, Wil!
Wow, this is gorgeous. Another benefit to adding the miso at the end, after blending and cooling just a bit, is the probiotics are not destroyed--making this an extremely healthy dish. Bravo!
Just finished making this soup…FANTASTIC! Complex flavors, so good! With the amount of cayenne allotted it was very spicy which my husband loved. When (not if) I make it again for others I will probably cut down just a wee bit on the cayenne. That having been said, this has got to be the best carrot soup ever!😋 Thanks Wil!
The soup looks delicious and I will most likely make it next week. But I'd like to thank you especially for showing me how to clean leeks! This is such an elegant way! I've been fighting with them for such a long time. So it is a great pain relieved 😄
Hi I am so glad I found your channel such a nice channel , I have a request can you please tell for the beginners what utensils and gadgets should we get for home use just a guide line please if you can
I don't know why he does it, but miso has probiotics in it, and if it gets too hot those are destroyed. I always add miso after I take something off the heat and let it rest a little while.
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to check out and watch the first entire class of the plantbased sushi masterclass on our website here www.yeungmancooking.com happy cooking 🥳
Hi Yeung Man. Thank God I found you. Already bought your books and a few weeks ago I bought the Sushi Masterclass. Every single recipe are fantastic 👌 and I'm enjoying so much the masterclass. Thank you very much 😊
I have stopped adding your videos to my ' watch later'. Too many videos to add. I just have to watch out for your videos and come back to your channel. Thank you. Love the presentation and your creativity. Blessings!
Looking for miso recipes made me find your channel. Keep cooking awesome!
Can you let me know where can I buy chickpea miso? Same one as yours! Thank you
Can I use regular white miso paste instead of chickpea miso? It is impossible to find it in my town.
Love the addition of apples and leeks - such a fun, creative touch!
Thank you kindly Nisha 😎🙌🏻 Hope you’ve been keeping well
I know I love that Yeung man has great recipes
Even as a base recipe, this soup is so nice. You can use whatever you have. No apples? What about pears? No leek? What about spring onion? No miso paste? What about doenjang? Really delicious either way. Thank you, Wil!
Yes! Now that is cooking with confidence 😎 I like your style and all of those subs sound fantastic and delicious 🙌🏻👨🏻🍳
Dobenjang and miso are significantly different. I wouldn't swap those two so quickly. If you tried you'd definitely want to cut out the cayenne pepper entirely and start with a small amount of dobenjang and then judge amount by taste. The pears, however, sounds like a REALLY good sub. I'm going to do that next time I make this soup.
I have made Carrot soup, and never would I ever have thought to cook it with the diversity of flavors of ginger, apple, leeks nor miso! I'm definitely going to try this recipe it seems so healthy and comforting. Thank you so much for sharing!!
👨🏻🍳🙌🏻 excited for you to give it a go
Now, Tamar... You know we need that update, ma'am. 🫴🏿
I make it so often, I should know this recipe by heart but I keep coming back to capture the Zen-like prep. There’s something very centring about the simplicity and the humble ingredients. Namaste.
That’s really heartwarming to hear 🤗 Glad you are enjoying
This was delicious! The combination of Avocado oil and chickpea miso, with the spices, really set this off. And of course the main ingredient was my wife's cooking skills. A new favourite for us.
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Yummy! I love carrots! I LOL'd at the "try again", when you were introducing the leek!!! 😂
Looks like a soup served in heaven😍. Definitely will try!!!
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Your video titles and food puns always make me chuckle, haha! Great recipe and production as always!
Edit: "take a leek" literally made me lol. Glad you left that in 😂
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That was so funny!
ME TOO!
😂 don't take a leek! Bwaa hahaha
I made this soup today, and it was absolutely delish! I wish I could post a picture of the outcome. It is a keeper. Thank you.
Happy you are enjoying 👨🏻🍳🙌🏻 Over on Instagram, we can view photos
Very nice layering of flavors. I like the idea of adding the chopped apple and tomatoes.
I can honestly say say that you’ve saved my sanity. I lost my sense of smell and taste over a year ago after a covid infection. I lost my will to cook but as I’d followed you before my loss, I knew your recipes were amazing…so despite still living in black and white I’ve decided to get back on the horse, so to speak and have just made this for some friends, confident that if I followed it to the letter it would be special, and it didn’t disappoint..thank you so much for sharing your amazing gift.
I always enjoy your soft, crisp, soothing presentation. Now, at 1:11, to discover your sense of humor as well? Over the top! LOL
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This is incredible looking. Beautiful ty
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Unique flavour. Very satisfying. Fun to make and yummy to eat. Thank you. I would never have had the confidence to combine the ingredients.
I am the Mami and I will make this for my daughter. Beautiful presentation.
For some reason I cannot fathom, I was expecting you to drizzle a little chilli oil around the central vegetables! But what a great-looking soup! I won't be able to get chickpea miso (or not easily) but at some point I'll definitely be trying this out. The flavours are delicious, I can only imagine how tasty they would be. Thanks, Wil, for keeping up my culinary inspiration!
Can order chickpea miso from South River.
@@seraphinelouis1111 Thank you. I am in the UK and have never heard of South River. Is it a shop in the USA?
@@AmandaJYoungs they have a website. Maybe they would ship to you but you can probably find something comparable there. I usually place a pretty big order with them of all the different flavors of miso. It doesn’t go bad. You can keep it in the refrigerator for a very long time.
What a gorgeous soup! Can’t wait to make it. Thank you for the concise, calm delivery, too!👏👏👏💪💥🙏🏼
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Oh wow looks really delicios e...that's really makes me hungrey👌👍💅
Thank you chef, for this recipe and your lovely, inspiring ways of explaining how to make it.
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I added yams and butternut squash, yummy food 😊
Thankful and grateful for you.
Sounds yum 👌🏻
Such an interesting but tasty recipe! My modifications: Didn't have a leek so used sweet onion, used some leftover over coconut milk, decreased cayenne to 1/4 tsp. Also pureed with a hand blender and the result was a comforting warm sweet gingery soup with a touch of heat. Thanks so much - I've tried a few of your recipes and have enjoyed them all!
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Lovely presentation and great speaking voice.
Absolutely agree !! Also love the music.. 👌👏
Gorgeous and delicious soup!! Thank you very much for this recipe everyone absolutely loved it! Had some nightshade sensitive friends over so I substituted cooked beets for apple and used coriander cardamom seeds and bay leaf with the cumin. In case there are any nightshade sensitive people out there it turned out great!! Next time I will try the original recipe
Wow! Looks so beautiful! 🤩❤️
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I love that you let your playful, fun side show at the beginning of your video Wil. Occasional bloopers are what makes us human. Please add more!
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I love this video. The music is fantastic and the recipe is extraordinarily elegant. Congratulations 👍
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This looks heavenly. I can almost smell it through the computer screen. Will definitely try it out. You're very talented. Thank you for the recipe!
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@@YEUNGMANCOOKING on the
@@YEUNGMANCOOKING j bk
Expert touches (maple syrup....of course!) calmly presented. So enjoy watching you cook. Your recipes make for the only way I want to eat. Hope we will have these
riches of ingredients for a long time.
Such a beautiful dish. 😍
definitely gonna try this. Great recipe as always. Thank you🙏😊
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Enjoyed this show very much, smooth humor and overall organically flowing presentation! Bravo!
Much appreciated 🙌🏻😁
This looks so good!!!!! It will be one of my most favourite go to soups. I will also most definitely make this as a stew (not blended fully) on rice but exactly how you built it. Sauteed veggies on the middle of rice and the stew all around it. What a stunning looking dish. Thank you!
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You're recipes are amazing! 💜
I could listen to you all day....
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agree 👍🔥because it's always so much beautiful calm confidence in his work 💛 ✨ absolutely unique for real ✨
I’m headed to the shop now to get a few things I need for this and going to surprise my gf with this meal thankyou, looks amazing. X
👨🏻🍳🙌🏻🥳 a wonderful surprise indeed - enjoy!
Looks amazing.
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I have several recipes for carrot soup - this one is going right in with the best ones!! Thanks!
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Love the time and energy you put into your channel and the little bits of humor
I look forward too re-creating this soup recipe ~ thank U
Great for summer. So glad I planted a lot of carrots and garlic.
Wow! I bet it’ll taste extra amazing fresh from the garden 🙌🏻
Wow!! That is a amazing soup 🍜 looks delicious 😋 Love you kitchen, you hands everything looks clean ❤️ and I’m following you sir😃
I am going to make this today for lunch. Yum. I continue loving your videos. Would you be able to include the time for prep and cook your recipes and as well how many they feed? That would be SO helpful! Thanks!!!!
I like the way you give such easy to hear ingredient list and the method is well presented. Now I have to try this recipe!
Looks (and smells) delicious 😋
Definitely one too make. Also because the ingredients are easy to get. Thanks 🙏
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Looks so delicious andx must have complexity of flavor.
Cannot wait to make this gorgeous recipe! Thank you for your incredible recipes!
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Oh my word!!!!! Just another dimension altogether!!! Can't wait to try!
Thankyou so much for shareing.
Blessings from South Africa 🇿🇦
This has to be delicious 😋😋😋😋. And thanks for the tip on cutting the leeks to get all the grit out🙏🏽🙏🏽🙏🏽
I made this recipe as close as I could. I only substituted honey for maple syrup because I didn't have maple syrup. A word of advice: the half teaspoon of cayenne goes a long way in this dish. I recommend omitting it. I'm from south Louisiana so I'm no slouch when it comes to cayenne but it felt unnecessary. The soup has a wonderful flavor that I would have preferred to enjoy without the peppery heat on the back end. If you like cayenne just add it to your own bowl rather than the whole soup.
Oh yummy, Will what a lovely soup! Question, could you add the Miso into the mixture at the blender stage?
It is possible if you prefer 🙌🏻
Looks absolutely beautiful and definitely sounds delicious.
yummy am gonna try this .thanks ❤️
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I love your recipes !!
Just made this tonight. A few thoughts. First, we wanted to get four servings with a salad, so we doubled it. It does NOT need to be doubled to get four servings with a nice sized salad. Doubling it makes a gargantuan amount. Granted, we can freeze leftovers, but still...it's not worth the extra hassle. Next time, I'd also use regular button mushrooms or maybe baby bellas. The king oysters look impressive, but they're kind've hard to eat in one bite since the slices are so large. I'd rather have many smaller mushrooms distributed throughout the soup than a few slices of large mushroom. I'd also sautee the mushrooms seperately in order to really get them nice and deeply brown, and then quickly sautee the broccolini after removing the mushrooms. We found it hard to get good color on the king oyster mushrooms with the broccolini also in the pan. I used regular white miso since chickpea miso is a hard-to-find boutique item. I don't know if the consistency of the chickpea miso is thinner but we found it quite challenging to get the miso to easily disolve in the soup. It seems like the easier solution would be to just add it and the maple syrup to the blender with the rest of the soup and blend it. Farmers market tomatoes are done for the season so we just subbed in canned, diced tomatoes and eyeballed the amount - saved some time and added more flavor than the pale grocery store tomatoes we're stuck with until warm weather returns. Overall though, it's a tasty soup and we'd make it again. It's surprisingly hearty and filling, though it doesn't start out feeling like that will be the case. From start-to-finish, including cleaning as we cooked, it took a little over two hours, so don't go into this thinking it will be a really quick weeknight type meal. If you're not vegetarian, I'd also guess that a modest amount of crumbled bacon on top would work really well here.
Made this today, and the only thing I have to say is... I should had doubled the recipe. This thing was so good that it disappeared in no time. I used regular white miso (couldn't find chickpea miso) and it was spectacular. Thanks a lot for all of this great recipes.
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Thanks for the heads up!
Wow.appears so delicious with all the amazing flavors. A must try
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I have a similar version that I make where I roast the carrots while I prep and start everything else. Adds some cleaning but it really enhances the carrot-ness in a pleasant way. I hadn't thought to add miso or apple so I'll have to try that out.
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looks so good!! I'm in!!
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I love this recipe and also the way Chef Yeung presents the recipe.
I turned the soup into a pancake mix which was also delicious! ❤
I don’t know how to add a pic.
I substituted the carrot miso for milk in a pancake recipe, after a couple of try’s it worked! An was wonderful!
Oh wow! That sounds spectacular 😁 Would love to see your creations - over on Instagram @yeungmancooking
This soup looks so delicious I can not wait to make it. My favourite part of the video is definitely the end - you could be a poet with the beautiful description!
My mouth is watering, looks fabulous. Can’t wait to try💕
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Yum! Winter is setting in here, and I don't have much happening in my vegetable garden except for carrots and broccoli shoots. I'll definitely be making this soup.
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Thank you Wil ! It looks so incredibly delicious & nutritious! You always have some brilliant ideas.
I love Miso and King Oyster mushrooms.
Will definitely buy your 2 cookbooks.
👨🏻🍳🙌🏻🥳 excited to be cooking together
and your witty looks amazing thanks for the instructions 🙏🧡
What a beautiful, calming, nourishing recipe
He's so Easy to learn from. I Love his voice!
Oh I'm so glad you brought the Leek back to the Soup it still perfectly awesome with my fave broccolini. 😊
I'm definitely going to make, but I 'm commenting to tell you that watching your videos is more comforting than a delicious bowl of soup. They are so beautiful. Congratulations. I'll get the book too, as soon as I can.
Just a note to say, this reminded me of a "curry sauce" recipe I tried once. It was carrots, lots of onion/shallot, ginger, garlic, coconut milk, and a ton of spices. I couldn't believe how good it was and that vegan food can be so interesting and good.
Happy we are cooking together 👨🏻🍳🙌🏻 Keep well
Sophisticated, healthy and delicious! Thank you!
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I made this tonight and it was amazing. Thank you !
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@@YEUNGMANCOOKING I cook everything you feature and I have all of your books. You helped me on my vegan journey and to health. 63 pounds gone and loving this way of life ❤️
@@YEUNGMANCOOKING how can i get your book, in Maputo, Moçambique¿ What is the price?
I love how you prepare your food and when you taste it, it shows you really love what you cooked! Home cooking is the best! Can't wait to try this soup!
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beautiful beautiful beautiful soups bless Tips for new soups bless,
You playing and making the "leak" joke, made my day thank you !!!!
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Right up my taste buds❤️ where do u find coconut cream?
Apples in non-sweet dishes are honestly underrated. They blend in so well.
I made this soup yesterday. It is so very good. Wanted a bigger batch so added more carrots and 3 cups leeks. I also added 2 potatoes for creaminess as I didn’t have coconut milk and not sure if I’d like it….not a fan of carnation evaporated or condensed milk, do need to try coconut milk. I used regular white miso ( am definitely going to be ordering the chickpea miso. They also have a barley one). Wil, do you buy it in a store? I’ve never seen it here in Toronto. I substituted ancho powder for the cayenne so it wouldn’t be so hot. Overall I love the soup as does my husband. Looking forward to trying more of your recipes.
Amazing! I have all these ingredients already! I got the fresh barley miso from OM foods after you suggested their curry powder. I order the coconut cream from there also since it contains no additives. Thanks so much for the great recipe idea Wil! 🙌🥕🍎🍅🥥
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I've been sitting and drooling all the way through this video. What a wonderful dish from a presentation point of view and the taste must be out of this world. I'm definitely going to cook this for my family. Thank you for sharing.
Glad you enjoyed it!
Beautiful dish. Look forward to making this!
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This is a very soothing recipe to watch, prepare and eat. Thank you again,
My pleasure 😊
I am going to the store as soon as a get my shoes on! I was so surprised by the vegetables in the middle of the bowl with the soup poured around it! 😲 Thank you!
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Another incredible recipe, sir! I've generally been of the mind that i don't like carrots. However, you and a few other YT cooks have changed my mind with simply wonderful recipes. I'm a convert; both to carrots and to all sorts of Asian ingredients and techniques we've learned in the past year or two. Thanks, Wil!
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Wow, this is gorgeous. Another benefit to adding the miso at the end, after blending and cooling just a bit, is the probiotics are not destroyed--making this an extremely healthy dish. Bravo!
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Just finished making this soup…FANTASTIC! Complex flavors, so good! With the amount of cayenne allotted it was very spicy which my husband loved. When (not if) I make it again for others I will probably cut down just a wee bit on the cayenne. That having been said, this has got to be the best carrot soup ever!😋 Thanks Wil!
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Every recipe I have made from your channel has been absolutely delicious. Thank you!
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The colors are the hue of summer sunshine in a bowl. Yum!
It is 🌅 🙌🏻
Made it today, it's a gorgeaus soup, perfect for a cold, early autumn day. Thank you!
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The health benefits of this soup is out of this world! I always leave Wil's videos feeling like I just sat for a meditation session. Mind, body, soul.
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Great no nonsense to the point video. Great recipes!
Glad you like them! 🙌🏻
Woww all these flavors together 😍🙏🏾👏🏽💡🪷🌈💗 thank you
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wow! thank you for making these videos.they really help me in my kitchen. God bless you,Sir.
It is my pleasure and happy to be cooking together 🙌🏻
The soup looks delicious and I will most likely make it next week. But I'd like to thank you especially for showing me how to clean leeks! This is such an elegant way! I've been fighting with them for such a long time. So it is a great pain relieved 😄
you sold me! It makes me hungry! looks so beautiful I can taste it!
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I just made the soup and it is AMAZING!!! Thank you!!
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Mr. Yeung. Thank you so much. You are the best.
You rock 🤩
Best soup I have ever made! Thanks for sharing this amazing recipe
Happy to hear you are enjoying! 🙌🏻👨🏻🍳
I just love love your videos. I have made many of your recipes & I am a huge soup lover. I will be trying this one soon. Thank you
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Hi I am so glad I found your channel such a nice channel , I have a request can you please tell for the beginners what utensils and gadgets should we get for home use just a guide line please if you can
I'm dying to try this!!
Quick question: why do you add the miso at the end and not during the saute phase or while it's simmering?
I don't know why he does it, but miso has probiotics in it, and if it gets too hot those are destroyed. I always add miso after I take something off the heat and let it rest a little while.
I just made this. My finished product actually looks as delicious as yours! Thank you for the recipe!
Awesome 😁 So glad to hear!
Yum. One of my favs. I also add the apple and ginger. Interesting adding tomato and miso. I will have to try this.
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