Carrot Ginger Miso Soup (Print View)
Silky carrot and ginger soup enriched with white miso; comforting, vegan, and ready in about 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 Steps:
01 - Heat olive oil in a large pot over medium heat. Add the diced onions and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
02 - Add the minced garlic and grated ginger to the pot. Sauté for about 1 minute until fragrant, being careful not to let the garlic brown.
03 - Stir in the sliced carrots and cook for 2 minutes, allowing them to lightly caramelize and absorb the aromatics.
04 - Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and simmer for 18 to 20 minutes, or until the carrots are fork-tender and easily pierced.
05 - Remove the pot from heat. Using an immersion blender, purée 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 the hot soup. Stir this mixture back into the pot along with the soy sauce. Season with 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 flavor and probiotic benefits.
08 - Ladle the soup into bowls and finish with thinly sliced scallions and a sprinkle of toasted sesame seeds if desired.
# Expert Hints:
01 -
- The miso adds this sneaky depth that makes people think you spent hours building layers of flavor when you barely did anything.
- It freezes beautifully, so you can make a double batch and have comfort ready whenever you need it.
02 -
- Boiling miso destroys both its health benefits and its delicate flavor, so always add it off heat or at the lowest possible simmer.
- An immersion blender is honestly the safest and easiest tool here since transferring hot soup to a standing blender is a messy and slightly dangerous adventure.
03 -
- Grate the ginger directly into the pot using a microplane so you capture every bit of juice and none of it gets left behind on your cutting board.
- The soup thickens as it sits, so add a splash of broth or water when reheating to bring it back to that perfect velvety consistency.