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Carrot Soup with Ginger & Miso Recipe

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This Carrot Soup with Ginger & Miso is a comforting and flavorful plant-forward recipe that combines the natural sweetness of carrots with the zesty warmth of ginger and the savory depth of miso. Perfectly smooth and dairy-free, it makes a nutritious and satisfying meal ideal for all seasons.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 8–10 medium carrots (~2 lb or 900 grams), peeled and cubed
  • 2 tablespoons minced ginger
  • 1 quart vegetable broth (low sodium)
  • 3–4 tablespoons miso paste
  • Salt and pepper, to taste

Garnish (optional)

  • Microgreens
  • Dollop of sour cream
  • Drizzle of sesame oil
  • Chopped scallions

Instructions

  1. Sauté Aromatics: Heat 1 tablespoon of olive or avocado oil in a heavy bottom pot over medium heat. Add the finely chopped onion and sauté for a few minutes until it softens. Next, add the minced garlic and cubed carrots, continuing to cook for 6-8 minutes. Keep the heat moderate to prevent the onions and garlic from browning too quickly.
  2. Simmer Soup: Add the minced ginger, low sodium vegetable broth, and miso paste to the pot. Stir well to combine, then cover the pot and let the soup cook gently for about 30 minutes. For larger batches, cooking time may be slightly longer to ensure the carrots are tender.
  3. Blend the Soup: Turn off the heat and allow the soup to cool slightly. Use an immersion blender directly in the pot or transfer the soup in batches to a blender to puree until completely smooth. Return to the pot if needed.
  4. Season to Taste: Taste the soup and adjust the seasoning by adding salt, pepper, or more miso paste as desired to enhance the flavor.
  5. Serve with Garnishes: Ladle the hot soup into bowls and garnish with microgreens, a dollop of sour cream, a drizzle of sesame oil, and chopped scallions if desired for added freshness and texture.

Notes

  • This recipe yields approximately 4 servings but can be scaled up for larger batches.
  • The soup freezes well and can be reheated later without losing flavor or texture.
  • Adjust the amount of miso paste depending on your desired saltiness and depth of flavor.
  • To keep the soup vegan, omit the sour cream or substitute with a plant-based alternative.

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