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Carrot Miso Soup Recipe

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4 from 3 reviews

This Carrot Miso Soup is a comforting, flavorful, and nutritious dish perfect for any season. Featuring tender carrots, aromatic ginger and garlic, and the umami depth of white miso paste, this soup is velvety smooth and lightly spiced with cayenne. With an option to add silken tofu, it offers a delightful protein boost while remaining light and vegan-friendly. Ready in just 30 minutes, it’s easy to prepare and makes a great starter or light meal.

Ingredients

Main 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

Instructions

  1. Saute: In a large dutch oven or pot, heat the sesame oil over medium heat. Add the diced onion and chopped carrots and sauté for about 5 minutes until the vegetables begin to soften and the onions turn translucent. Then add the minced garlic and freshly grated ginger, cooking for an additional 1 minute to release their aromas.
  2. Simmer: Pour in the water or vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for 20 minutes, stirring occasionally, until the carrots are fully tender.
  3. Puree: Allow the soup to cool slightly. Stir in the white miso paste. Purée the soup until smooth using your preferred method: either an immersion blender directly in the pot, or by transferring the soup in batches to a food processor or regular blender.
  4. Finishing: Adjust the consistency by adding a little more water if needed. Taste and season with salt as desired, especially if you used plain water instead of vegetable stock. Add extra cayenne pepper or more grated ginger for additional flavor if preferred.
  5. Serve: Ladle the soup into bowls and top with the thinly sliced silken tofu, a sprinkle of cayenne pepper for heat, and a garnish of fresh scallions or chives. Serve warm and enjoy!
  6. Store: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 to 6 days. For longer storage, freeze for 2 to 3 months. Thaw completely before reheating.

Notes

  • You can substitute sesame oil with water for a lower-fat sauté.
  • Using vegetable broth enhances the flavor, but water with vegetable paste works well too.
  • Silken tofu is optional; omit for a vegan, soy-free version or substitute with cooked chickpeas for extra protein.
  • Adjust the amount of cayenne pepper to control the heat level.
  • Pureeing the soup thoroughly creates a smooth texture, but you can opt to leave it slightly chunky if preferred.
  • This soup freezes well and can be reheated gently on the stovetop or in the microwave.

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