Carrot Ginger Miso Soup
A soothing and bright soup made with sweet carrots and savory miso, perfect for a quick, budget-friendly, and naturally vegan meal.
Ingredients
Main Ingredients
- 4 pieces carrots, chopped (about 3–4 cups). Tip: large carrots roasted first add extra sweetness.
- 1 piece onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger in a pinch)
- 4 cups vegetable broth (substitute water + bouillon if needed)
- 2 tablespoons miso paste (white/shiro miso is milder; red adds more punch)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Cooking Instructions
- Heat a tablespoon of neutral oil over medium in a large pot.
- Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 4–5 minutes. Don’t let the garlic brown.
- Add the chopped carrots and grated ginger. Cook, stirring occasionally, for about 4–5 minutes to soften and wake up the ginger.
- Pour in the vegetable broth and bring the mixture to a boil.
- Lower the heat and simmer until the carrots are tender when pierced with a fork, about 12–15 minutes.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a stand blender (leave the lid slightly ajar and cover with a kitchen towel to vent hot steam).
- Once blended and slightly cooled (so it’s not boiling), whisk in the miso paste and soy sauce. Taste and adjust with salt and pepper. Remember: miso is salty, so add salt sparingly.
- Ladle into bowls and garnish with chopped green onions. Serve immediately.
Notes
For a creamier finish, stir in 1/2 cup canned coconut milk or plain yogurt (dairy-free if needed). If you want a nuttier twist, finish with a drizzle of sesame oil.