Carrot Ginger Miso Soup (Printable Version)
Silky carrot soup with ginger and miso, bright, umami-rich, and ready in 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
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant.
03 - Stir in the sliced carrots and cook for 2 minutes, coating them evenly in the aromatic base.
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 or a standard blender in batches, puree the soup until completely smooth.
06 - In a small bowl, dissolve the white miso paste with a ladleful of hot soup. Stir the mixture back into the pot along with the soy sauce. Season with salt and pepper to taste.
07 - Warm the soup gently over low heat if needed. Do not boil after adding miso to preserve its flavor and beneficial properties.
08 - Ladle the soup into bowls and garnish with thinly sliced scallions and toasted sesame seeds.
# Expert Hints:
01 -
- It comes together in about half an hour with ingredients you probably already have tucked away in your fridge and pantry.
- The miso adds a deep, savory warmth that makes this soup feel like a hug from the inside out without needing any cream or dairy.
02 -
- Never boil the soup after adding miso because high heat kills the beneficial cultures and dulls that complex, nuanced flavor you are after.
- Dissolving the miso in a small amount of soup first prevents awkward clumps floating around in your beautiful puree.
03 -
- The most common mistake is adding miso directly to the hot pot, which creates stubborn lumps that never fully dissolve no matter how much you stir.
- Taste your miso paste before adding it because saltiness varies wildly between brands, and you may need less soy sauce than you think.