Description

This Comforting Carrot & Miso Soup is a warm, nourishing bowl perfect for chilly cozy nights. Smooth and velvety with a delicate balance of sweet carrots and savory miso, this soup combines simple ingredients for a wholesome and deeply flavorful experience. Ideal as a light dinner or a heartwarming starter, it’s easy to prepare and can be customized with garnishes like green onions and sesame seeds for added texture and color.

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil (or avocado oil for a lighter taste)
1 onion (any variety, shallots as an alternative)
2 cloves garlic (minced; or 1/8 teaspoon garlic powder per clove)

Main Ingredients

4 cups carrots (chopped; can substitute with parsnips or sweet potatoes)
4 cups vegetable broth (homemade preferred or low-sodium)
3 tablespoons miso paste (white or yellow preferred; use tahini for vegan option)
1 tablespoon fresh ginger (grated; or 1 teaspoon ground ginger)

Seasonings and Garnishes

Salt (to taste)
Black pepper (to taste)
Optional garnishes (green onions, sesame seeds, or cilantro)

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Instructions

Prepare aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5-7 minutes. Then add the minced garlic and grated ginger, cooking for another minute to release the flavors.
Add carrots and broth: Pour in the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender, approximately 15 minutes.
Blend the soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until velvety.
Incorporate miso paste: In a small bowl, dissolve the miso paste with a ladle of the hot soup to prevent clumping. Stir this mixture back into the pot thoroughly.
Season and serve: Taste the soup and adjust salt and pepper as needed. Warm gently if necessary—do not boil after adding miso to preserve its probiotics. Serve hot, garnished with green onions, sesame seeds, or cilantro as desired.

Notes

Substitute carrots with parsnips or sweet potatoes for a different flavor profile.
Use tahini instead of miso for a vegan option without fermented flavors.
Do not boil the soup after adding miso to protect its beneficial nutrients.
For a richer texture, add a splash of coconut milk before blending.
Store leftovers in an airtight container in the refrigerator for up to 3 days.