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4 from 3 reviews

This vibrant Carrot Ginger Soup with Miso is a comforting, flavorful dish that blends the sweetness of carrots with the zing of ginger and the umami depth of miso paste. Perfect for a quick and healthy meal, this soup is easy to prepare and naturally gluten-free, offering a creamy texture without any cream by blending cooked vegetables with vegetable broth and a splash of fresh orange juice.

Ingredients

Vegetables

  • 1/2 pounds carrots (about 7–8 medium carrots)
  • 1 medium yellow onion
  • 1 1/2 teaspoons minced ginger (about a ¾-inch slice)

Broth and Seasoning

  • 1 tablespoon olive oil
  • 4 cups low-sodium vegetable broth
  • 1/2 orange (juiced)
  • 2 tablespoons white miso paste
  • 1/2 teaspoon sea salt
  • freshly ground black pepper (to taste)

Garnishes (Optional)

  • chopped fresh parsley (or microgreens)
  • sour cream (use plant-based sour cream for vegan/dairy-free option)

Instructions

  1. Prep: Peel and chop the carrots into bite-sized pieces. Chop the yellow onion finely. Peel and mince the ginger to release its fresh flavor.
  2. Sauté: Warm the olive oil in a large soup pot over medium heat until shimmering. Add the chopped onion and sauté until translucent, about 3-5 minutes. Stir in the minced ginger and cook for another minute to release aroma. Add the chopped carrots and cook for 5 more minutes, stirring occasionally.
  3. Simmer: Slowly pour in the low-sodium vegetable broth. Lower the heat to medium-low and cover the pot. Simmer for 15 minutes or until the carrots are tender enough to pierce easily with a fork.
  4. Blend: Carefully ladle half of the cooked vegetables and broth into a high-speed or regular blender. Purée on high for 1-2 minutes until smooth. Pour the puréed soup into a large bowl. Repeat this process with the remaining soup until fully blended.
  5. Season: Take about a cup of the blended soup and mix it with the white miso paste until dissolved. Stir this mixture back into the large bowl of soup. Add the freshly squeezed juice of half an orange to brighten the flavor. Season with sea salt and freshly ground black pepper to taste, stirring thoroughly.
  6. Serve: Divide the soup evenly among bowls. Garnish with chopped fresh parsley or microgreens and a dollop of sour cream or plant-based sour cream if desired. Serve warm and enjoy this comforting, nutritious soup.

Notes

  • White miso paste adds a savory umami flavor; be sure to add it after blending and off heat to preserve its probiotic benefits.
  • Use a high-speed blender for a creamier texture, or an immersion blender directly in the pot if preferred.
  • For a vegan or dairy-free option, use plant-based sour cream or omit sour cream garnish entirely.
  • Adjust salt and pepper according to your taste, especially since miso paste contributes some saltiness.
  • Fresh orange juice adds brightness and balances the earthiness of carrots and miso perfectly.

Find it online: https://bitezly.com/carrot-ginger-soup-with-miso-recipe/