Packed with flavors from ginger and miso, this carrot soup is simple, nutritious, and delicious! Plant-forward & dairy-free recipe.
I make soups and stews all-year long but they hardly make it to the blog because I mostly use whatever veggies, grains/beans, or meats I have in the fridge. The last soup recipe I shared was back in 2017 (see: Tomato Basil Gnocchi Soup) and the most recent one featuring Japanese Curry Chili. If you enjoy the carrot ginger dressing from a Japanese restaurant, you will most definitely enjoy this Carrot Soup with Ginger & Miso! The flavors from ginger and miso works really well with carrots and the resulting soup is creamy, nourishing, and very simple to make.
Miso (fermented paste made with rice, soybeans, or barley) is a staple ingredient in my kitchen for a lot of reasons. The salty, earthy, umami flavor makes any broth or stew instantly heartier without the addition of meat, it has a long shelf-life, and can be used in a salad dressing, as a marinade/glaze, and for dips. There are over thousand different types of miso but most common ones are white (mild, lighter in flavor) or red (heartier, saltier, longer fermentation) variety, which are available at your local Asian market or check the Asian food aisle in your supermarket. For this recipe, I used red miso but you can use white or red, depending on what you have on hand.
The base of the Carrot Soup with Ginger & Miso is a simple sautee of onions & garlic followed by carrots, then seasoned with ginger and miso. It’s a simple, one pot recipe that doesn’t need much baby sitting. You can let the soup to simmer and get back to catching up on instagram, folding clothes, or do a quick yoga session.
Carrot Soup with Ginger & Miso is a forgiving recipe and I hope you and your family will enjoy it. I have made a variation of this soup with sweet potatoes and butternut squash in the past and they were both really scrumptious. The recipe I am sharing is for a small-batch ~ 4 servings but feel free to adjust the quantity to make a large batch. The soup freezes really well and can be reheated for later use.
Carrot Soup with Ginger & Miso
Serves ~ 4
1 tablespoon olive oil or avocado oil
1 medium onion, finely chopped
4 garlic, minced
8-10 medium carrots (~2 lb or 900 gram), peeled and cubed
2 tablespoon minced ginger
1 quart low sodium vegetable broth
3-4 tablespoon miso (I used red but you can use white)
salt and pepper, to taste
Garnish ideas: microgreens, sour cream, sesame oil, chopped scallions, optional
Heat oil in a heavy bottom pot over medium heat. Sautee onions for few minutes then add garlic and carrot for 6-8 minutes. Lower the heat if onion and garlic start to brown too quickly.
Add broth, ginger, and miso to the pot and cover to cook for about 30 minutes. If you are doing a larger batch, it could take a little longer. Turn off the heat and let it cool a bit.
Use an immersion blender to puree the soup or use a blender, in batches if needed. Taste & season the soup with salt, pepper, and more miso if needed.
Serve the soup with some microgreens, dollop of sour cream, drizzle of sesame oil, or chopped scallions.