Carrot Ginger Miso Soup (Print Version)
Smooth carrot and ginger soup brightened with miso and finished with scallions or toasted sesame.
# What You'll Need:
→ Vegetables
01 - 1 pound carrots, peeled and sliced
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, peeled and finely grated
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup water
→ Seasonings & Miso
07 - 3 tablespoons white or yellow miso paste
08 - 1 tablespoon olive oil
09 - 1 tablespoon soy sauce (or tamari for gluten-free)
10 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
11 - Chopped scallions
12 - Toasted sesame seeds
13 - Drizzle of sesame oil
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent and softened.
02 - Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant.
03 - Stir in the sliced carrots and cook for 2 to 3 minutes, allowing them to lightly caramelize and absorb the aromatics.
04 - Pour in the vegetable broth and water. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until the carrots are fork-tender.
05 - Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a countertop blender in batches and blend until completely smooth.
06 - Return the soup to the pot if needed. Whisk in the miso paste and soy sauce until fully dissolved. Gently warm over low heat, but do not boil, to preserve the miso's live cultures and nuanced flavor.
07 - Taste the soup and adjust with salt and freshly ground black pepper as desired.
08 - Ladle into bowls and garnish with chopped scallions, toasted sesame seeds, or a light drizzle of sesame oil if desired.
# Expert Advice:
01 -
- The miso adds a deep, savory warmth that makes this taste like it took hours when it barely takes forty minutes.
- It freezes beautifully, so you can double the batch and have comfort ready whenever you need it.
02 -
- Never boil the soup after adding miso because high heat kills the probiotics and dulls the flavor into something flat and one dimensional.
- Roasting the carrots beforehand adds a caramelized sweetness that is absolutely worth the extra step on a day when you have time to spare.
03 -
- Dissolve the miso paste in a small ladleful of warm broth before adding it to the pot, which prevents clumps and gives you a smoother result with zero extra effort.
- A swirl of coconut milk on top does not just look gorgeous, it adds a creamy sweetness that pairs unexpectedly well with the ginger.