Name: Carrot Miso Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese-inspired
Ingredients: 1 tablespoon sesame oil or 1/4 cup water (for water sauté); 2 – 2 1/2 lbs. carrots, peeled and chopped; 1 large onion, diced; 4 garlic cloves, minced; 1 1/2 tablespoons fresh ginger, finely grated; 4 cups water or vegetable broth (vegetable paste with water can be used); 1/4 cup (4 tablespoons) white miso paste; 2 – 4 oz. organic silken tofu, thin sliced into 1 inch pieces (optional); Cayenne pepper as garnish, to taste; Scallions or chives, thinly sliced, for garnish

This Carrot Miso Soup Recipe is a comforting and vibrant way to enjoy a nourishing meal that’s both simple and satisfying. The natural sweetness of carrots blends beautifully with the umami depth of white miso, while fresh ginger and garlic add layers of warmth and brightness. This soup is velvety smooth yet light, making it perfect for cozy nights or anytime you crave something wholesome and delicious. Whether you’re new to miso or a longtime fan, this recipe brings a refreshing twist to traditional soup with effortless elegance.

Ingredients You’ll Need

The image shows a neat arrangement of fresh vegetables and seasonings on a white marbled surface. At the top, there is a cluster of around fifteen bright orange carrots lined up closely together with their green ends trimmed. Below them, to the right, are two halves of a white onion with its outer skin still attached. Near the onion, there is a small whole garlic bulb with white papery skin and a piece of fresh ginger root with a rough beige texture. At the bottom center, two light wooden spoons hold pastes; the left spoon contains a chunky, light brown mustard paste, while the right spoon has a smaller amount of a dark brown or black paste. Below the spoons, a bunch of fresh green onions with white bulbs and long green stalks lies flat. The whole scene is clean and bright, with the vegetables showing natural texture and colors. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Carrot Miso Soup Recipe lies in its straightforward ingredients, each one playing a crucial role in creating a harmonious bowl of flavor. From the subtle sweetness of fresh carrots to the rich umami from miso, these components blend to give you a soup that’s as colorful as it is tasty.

Sesame oil or water for sautéing: Using sesame oil adds a nutty aroma, but water is a great lighter alternative for roasting the veggies gently.
Carrots (2 to 2 1/2 lbs.): The star ingredient, peeled and chopped, providing natural sweetness and beautiful color.
Large onion: Adds a savory depth when softened, rounding out the flavor base.
Garlic cloves: Minced to infuse warmth and aromatic punch in every spoonful.
Fresh ginger: Finely grated for a zesty, bright kick that lifts the entire soup.
Water or vegetable broth: The liquid that simmers all the ingredients together, making the soup comforting and flavorful.
White miso paste: Brings the essential umami that transforms simple soup into a soul-soothing treat.
Organic silken tofu (optional): Thinly sliced for gentle protein and silky softness that complements the soup’s texture.
Cayenne pepper: A light sprinkle for those who like a touch of heat and excitement.
Scallions or chives: Thinly sliced to add a fresh, herbal finishing touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Carrot Miso Soup Recipe

Step 1: Sauté the Veggies

Start by gently heating the sesame oil or water in a large pot over medium heat. Add the diced onion and chopped carrots, cooking them until the onion becomes translucent and soft, about 5 minutes. This step unlocks the natural sweetness of the carrots and mellows the onion, creating a flavorful base to build on. Then stir in the minced garlic and freshly grated ginger, letting them cook for just one more minute to release their fragrant aromatics without burning.

Step 2: Simmer to Tenderness

Next, pour in the water or vegetable broth and bring everything to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 20 minutes. This gentle simmer softens the carrots until they’re beautifully tender, making them perfect for blending into a creamy soup that’s bursting with flavor. Remember to stir occasionally to keep everything cooking evenly.

Step 3: Blend with Miso Magic

After simmering, it’s time to add that luscious character – the white miso paste. Let the soup cool slightly to preserve the beneficial probiotics in miso, then stir it in thoroughly. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a food processor or blender. Puree until silky smooth, creating a soup that’s both comforting and nourishing in every velvety spoonful.

Step 4: Adjust and Finish

Once blended, add more water if needed to achieve your preferred consistency and taste the soup. Depending on your broth choice, a pinch of salt might be necessary to balance the flavors. If you desire, you can deepen the soup’s character with extra miso, a bit more fresh ginger, or a dash of black pepper. This flexibility lets you make the soup exactly how you love it.

Step 5: Serve and Garnish

Ladle the steaming soup into bowls and garnish with thin slices of organic silken tofu, a sprinkle of cayenne pepper for a subtle fiery touch, and plenty of bright scallions or chives. These toppings add contrast in texture and a pop of freshness that turns this simple Carrot Miso Soup Recipe into an elegant meal any day of the week.

How to Serve Carrot Miso Soup Recipe

A white pot filled with smooth orange soup, with a swirl pattern in the middle showing the creamy texture. Around the pot, there is a white plate with several square pieces of white tofu at the top left, a small wooden bowl filled with chopped green onions at the top right, and a white bowl with brown rim and speckled texture at the bottom right. A grey and white striped cloth is next to the pot on the bottom left, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes is your chance to personalize your Carrot Miso Soup Recipe. The silky tofu offers a soft contrast while scallions or chives bring a crisp herbaceousness. A hint of cayenne pepper adds just the right amount of warmth without overpowering the gentle sweetness. Feel free to experiment with toasted sesame seeds or a swirl of chili oil for an additional layer of flavor.

Side Dishes

This soup stands beautifully on its own but also pairs wonderfully with light side dishes. Try serving it alongside warm crusty bread, a simple green salad tossed with lemon vinaigrette, or steamed dumplings for a more filling meal. The subtle miso flavors complement Asian-inspired sides marvelously, making it a versatile choice for lunch or dinner.

Creative Ways to Present

Want to impress your guests? Serve the Carrot Miso Soup Recipe in elegant bowls with a scattering of microgreens atop for a fresh burst. Use small ramekins for an appetizer portion or pour into pretty teacups for an intimate gathering. You can even drizzle a little coconut cream in a delicate swirl to add a creamy visual and flavor flourish.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 5 to 6 days. Store it in airtight containers to preserve its vibrant flavors and fresh aroma. Since miso can sometimes intensify flavors over time, giving it a quick taste before reheating is a good idea, adjusting seasoning if needed.

Freezing

Carrot Miso Soup Recipe freezes well and is a perfect make-ahead meal. For best results, freeze in portion-sized containers, leaving space at the top to allow for expansion. It can be kept in the freezer for up to 2 to 3 months without losing much of its vibrant taste and texture.

Reheating

When it’s time to enjoy your leftover soup, gently reheat it on the stove over low to medium heat, stirring occasionally. Avoid boiling, as this can alter the delicate miso flavor. If the soup feels too thick after refrigeration or freezing, simply stir in a splash of water or broth to loosen it back up to your desired consistency.

FAQs

Can I use other types of miso for this recipe?

Absolutely! While white miso is milder and sweeter, you can experiment with yellow or red miso for a stronger, more robust flavor. Just be mindful to adjust the amount since darker misos tend to be saltier and more intense.

Is the tofu necessary in the Carrot Miso Soup Recipe?

Tofu is optional but highly recommended if you want to add a bit of protein and extra silkiness. Silken tofu works best as it blends nicely or can be added as a delicate garnish without overpowering the soup’s texture.

Can I make this soup vegan?

Yes, the recipe is naturally vegan if you use vegetable broth and avoid adding any animal products. The umami from miso and the flavor from the veggies make it deeply satisfying even without dairy or meat.

How spicy is this soup with cayenne pepper?

The cayenne is usually added sparingly as a garnish, so it provides a gentle kick rather than intense heat. You can always omit it or use more depending on your spice preference.

What’s the best way to peel and chop carrots for this soup?

Use a vegetable peeler to remove the outer layer, then chop them into roughly equal-sized pieces to ensure even cooking. Smaller pieces will soften faster, which is perfect for this silky soup.

Final Thoughts

If you’re looking for a soup that feels like a warm hug in a bowl, this Carrot Miso Soup Recipe is an absolute must-try. It’s easy to make, irresistibly flavorful, and perfect for any season. Sharing this recipe with friends and family brings a bit of joy and comfort to the table, so don’t hesitate to give it a go and make it your own!

Carrot Miso Soup Recipe

Ingredients You’ll Need