Carrot Ginger Miso Soup (Printable Version)
Silky carrot and ginger purée brightened with miso for an umami-forward vegan soup ready in 35 minutes.
# What You 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 and 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 the diced onions and cook for 3 to 4 minutes until translucent.
02 - Add the minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant.
03 - Stir in the sliced carrots and cook for another 2 minutes, coating them in the aromatics.
04 - Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 18 to 20 minutes until the carrots are very tender.
05 - Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, blend in batches using a standard blender.
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 bring to a boil after adding the miso, as high heat diminishes its flavor and beneficial properties.
08 - Ladle the soup into bowls and garnish with thinly sliced scallions and toasted sesame seeds as desired.
# Helpful Hints:
01 -
- The combination of sweet carrots and sharp ginger creates a flavor that feels both comforting and surprising, like a hug from someone you did not expect.
- Miso paste is the quiet hero here, adding depth that makes people ask what your secret ingredient is.
02 -
- Boiling miso kills its delicate flavor and beneficial enzymes, so always add it at the end and only warm it through gently.
- The soup thickens as it sits, so if you are reheating leftovers, splash in a little broth or water to loosen it back up.
03 -
- Grate the ginger on a microplane so it practically melts into the soup instead of leaving chewy little fibers behind.
- Dissolving miso in a separate ladleful of broth before adding it prevents clumps and gives you a perfectly smooth texture every single time.