Carrot & Miso Soup: An Incredible Ultimate Comfort Recipe
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4.9 from 16 reviews
This Carrot & Miso Soup is a comforting and flavorful vegan soup that blends sweet carrots with savory miso and ginger. It's easy to make and perfect for a warming meal any day.
Total Time:40 minutes
Yield:4 servings
Ingredients
Main Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound carrots, peeled and chopped
4 cups vegetable broth
3 tablespoons miso paste (preferably white or yellow)
1 tablespoon fresh ginger, grated
Salt to taste
Black pepper to taste
Optional Garnishes
Green onions
Sesame seeds
Cilantro
Instructions
Heat Olive Oil: In a large pot, heat the olive oil over medium heat to prepare for sautéing the vegetables.
Sauté Onions and Garlic: Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent and fragrant, about 4 minutes.
Add Carrots and Ginger: Stir in the chopped carrots and grated ginger, cooking for an additional 5 minutes to release their flavors.
Pour in Broth: Add the vegetable broth to the pot and bring the mixture to a boil. Then reduce heat and let it simmer for 15 minutes or until the carrots are tender.
Blend the Soup: Carefully blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a blender after allowing it to cool slightly to avoid splatters.
Stir in Miso: Dissolve the miso paste in a few tablespoons of hot soup in a small bowl, then stir this mixture back into the pot to preserve the beneficial enzymes in miso.
Season: Taste the soup and add salt and black pepper as needed for seasoning.
Serve and Enjoy: Ladle the soup into bowls and garnish with optional toppings such as green onions, sesame seeds, or cilantro before serving.
Notes
For a silkier texture, strain the soup after blending if desired.
Do not boil the soup after adding miso paste to maintain its flavor and nutrients.
Use white or yellow miso for a milder, sweeter flavor that complements the carrots.
Ginger can be adjusted to taste for more or less spiciness.
The soup can be stored refrigerated for up to 3 days and reheated gently.
