Carrot Ginger Miso Soup (Print Version)
Silky carrot and ginger purée brightened with white miso; vegan, quick, and full of savory umami.
# What You'll Need:
→ Vegetables
01 - 1 pound carrots, peeled and sliced
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, peeled and grated
→ Broth and Seasoning
05 - 4 cups vegetable broth
06 - 2 tablespoons white miso paste
07 - 1 tablespoon olive oil
08 - 1 tablespoon soy sauce (use tamari for gluten-free)
09 - Salt and pepper, to taste
→ Garnish
10 - 2 scallions, thinly sliced
11 - 1 tablespoon 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 and softened.
02 - Add minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in the sliced carrots and cook for 2 minutes, allowing them to lightly coat in the aromatics and begin releasing their natural sweetness.
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 and easily pierced.
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 broth. Pour the mixture back into the pot and stir to combine. Add soy sauce and adjust salt and pepper to taste.
07 - Return the pot to low heat and warm gently if needed. Do not bring to a boil after adding the miso, as high heat diminishes its probiotic benefits and delicate flavor.
08 - Ladle the soup into serving bowls. Top with thinly sliced scallions and toasted sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- The miso does something sneaky and wonderful here, adding depth that makes people think you cooked this for hours when it barely takes half an hour.
- It freezes beautifully, so you can stash portions for days when chopping anything feels like too much work.
- Ginger wakes up every spoonful without overpowering the natural sweetness of the carrots.
02 -
- Boiling miso kills off its delicate flavor and beneficial properties, so always add it off heat or at the very gentlest simmer.
- An immersion blender saves you from the terrifying experience of hot soup exploding out of a countertop blender, which I learned the hard way with a different recipe years ago.
03 -
- Grate the ginger directly into the pot using a microplane so you capture every bit of juice and none of the fibrous bits end up in your soup.
- Toasting sesame seeds in a dry pan for two minutes before garnishing doubles their flavor with almost zero extra effort.