Carrot Ginger Miso Soup (Printable)
Silky carrot and ginger soup enriched with miso for a bright, savory bowl ready in under 35 minutes.
# What You’ll Need:
→ Vegetables
01 - 1 lb carrots, peeled and sliced
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, peeled and grated
→ Broth & Seasoning
05 - 4 cups vegetable broth
06 - 2 tbsp white miso paste
07 - 1 tbsp olive oil
08 - 1 tbsp soy sauce (use tamari for gluten-free)
09 - Salt and pepper, to taste
→ Garnish
10 - 2 scallions, thinly sliced
11 - 1 tbsp toasted sesame seeds
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3 to 4 minutes until translucent and softened.
02 - Add minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant, stirring frequently to prevent burning.
03 - Stir in the sliced carrots and cook for 2 minutes, coating them evenly in the aromatics.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 18 to 20 minutes until the carrots are fork-tender.
05 - Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a standard blender and blend until silky.
06 - In a small bowl, dissolve the white miso paste with a ladleful of hot soup. Pour the mixture back into the pot and stir to combine. Add soy sauce and season with salt and pepper to taste.
07 - Return the pot to low heat and warm gently if needed. Do not boil after adding miso, as high heat diminishes its flavor and beneficial properties.
08 - Ladle the soup into bowls and finish with thinly sliced scallions and toasted sesame seeds.
# Expert Tips:
01 -
- The miso does something sneaky and magical to sweet carrots that will make you question every other soup you have ever made.
- It comes together in about half an hour with ingredients you probably already have hanging around.
02 -
- Boiling soup after adding miso kills off the beneficial cultures and dulls the flavor, so keep the heat gentle and patient.
- Dissolving miso in a separate bowl of hot broth before adding it back is the one extra step that takes this from good to restaurant quality.
03 -
- Grate the ginger directly into the pot using a microplane so you capture every bit of juice and none of the fibrous bits survive into the final soup.
- Taste and adjust seasoning after the miso goes in because it adds saltiness you cannot predict until you are there.