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Aran Goyoaga might be most known for her gluten-free baking (after all, her new book Cannelle et Vanille Bakes Simple is devoted to the topic), but she happens to be just as talented with savory ingredients too. She worked her magic on this carrot, fennel and miso soup recipe exclusively for PureWow—just wait until you try the seed-nut crunch.
“The caramelized vegetables and miso in this soup give it depth of flavor,” she writes, “and the crunch, texture. Be sure to cook the vegetables down enough that they begin to stick to the pan slightly without burning. The goal is to really toast those natural sugars in the carrots, fennel and miso.”
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