Carrot Ginger Miso Soup (Printable)

Silky carrot and ginger purée enriched with white miso, finished with scallions and sesame for bright umami.

# 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add the diced onions and cook for 3-4 minutes until they become soft and translucent.
02 - Add the minced garlic and grated ginger to the pot. Sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in the sliced carrots and cook for another 2 minutes, allowing them to lightly soften and absorb the flavors.
04 - Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and simmer for 18-20 minutes until the carrots are fork-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, then return to the pot.
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. Avoid boiling after adding the miso to preserve its flavor and beneficial properties.
08 - Ladle the soup into bowls and garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The miso adds a deep, savory richness that makes this taste like it simmered all day when it barely took half an hour.
  • It freezes beautifully, so you can make a double batch and always have something nourishing waiting for you on a rough Tuesday.
02 -
  • Never boil the soup after adding miso paste because high heat destroys the delicate flavor and all those wonderful living cultures that make miso so good for you.
  • Dissolving the miso in a separate bowl of warm soup first prevents clumps that are nearly impossible to break up once they land in the full pot.
03 -
  • Grate the ginger directly into the pot using a microplane so you capture every drop of juice and none of the fibrous bits end up in your finished soup.
  • If you want an ultra velvety texture, pour the blended soup through a fine mesh strainer before adding the miso, it takes an extra minute and is absolutely worth it.

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