Carrot Ginger Miso Soup (Print version)
Silky carrot and ginger purée brightened with miso for an umami-forward vegan soup ready in 35 minutes.
# What goes in:
→ 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 & 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
# Cooking steps:
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 browning.
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 rolling boil. Reduce heat to low, cover partially, and simmer for 18 to 20 minutes until carrots are fork-tender.
05 - Remove pot from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, transfer to a standard blender in batches and blend until velvety.
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 probiotic benefits and delicate flavor.
08 - Ladle the soup into bowls and finish with thinly sliced scallions and toasted sesame seeds. Serve immediately.
# Tips from flavorandfeast:
01 -
- Miso gives this soup a deep, savory backbone that makes you wonder why you ever bothered with plain vegetable soup.
- It comes together with pantry staples in about half an hour, which means weeknight dinner is sorted without any fuss.
02 -
- Never boil the soup after adding miso because high heat kills its beneficial enzymes and dulls the flavor you worked to build.
- Dissolving miso in a separate ladleful of broth first prevents awkward clumps floating through your beautiful puree.
03 -
- Peel and slice the carrots on a slight diagonal so they cook faster and more evenly than chunky rounds.
- Use white miso for a milder, sweeter soup or switch to red miso if you want something bolder and more assertive.