Carrot Ginger Miso Soup (Printable Version)
Silky carrot soup with ginger and miso, bright, umami-rich, vegan and quick to make in about 35 minutes.
# Ingredient List:
→ Vegetables
01 - 1 pound carrots, peeled and sliced
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, peeled and grated
→ Broth and Seasoning
05 - 4 cups vegetable broth
06 - 2 tablespoons white miso paste
07 - 1 tablespoon olive oil
08 - 1 tablespoon soy sauce (use tamari for gluten-free)
09 - Salt and pepper, to taste
→ Garnish
10 - 2 scallions, thinly sliced
11 - 1 tablespoon toasted sesame seeds
# How to Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3 to 4 minutes until translucent and softened.
02 - Add minced garlic and grated ginger to the pot. Sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in the sliced carrots and cook for 2 minutes, tossing to coat them evenly in the aromatics.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 18 to 20 minutes until the carrots are fork-tender.
05 - Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a standard blender and blend until silky.
06 - In a small bowl, dissolve the white miso paste with a ladleful of hot soup. Stir the mixture back into the pot along with the soy sauce. Season with salt and pepper to taste.
07 - Warm the soup gently over low heat if needed. Do not bring to a boil after adding the miso, as high heat diminishes its flavor and probiotic benefits.
08 - Ladle the soup into bowls and finish with thinly sliced scallions and toasted sesame seeds if desired.
# Expert Tips:
01 -
- This soup practically makes itself while you shake off the chill of a bad day, and the miso gives it a depth that makes people think you cooked for hours.
- The ginger warms you from the inside out in a way that feels like someone tucked a blanket around your soul, and cleanup is almost embarrassingly easy.
02 -
- Boiling miso kills its beneficial cultures and flattens the flavor, so always dissolve it off heat or in a separate ladleful first.
- An immersion blender saves you from transferring hot liquid in batches and honestly from at least one potential countertop disaster.
03 -
- Grate the ginger directly into the pot using a microplane so you capture every drop of juice and none of the flavor lands on your cutting board.
- Toasting your sesame seeds in a dry pan for two minutes transforms them from a garnish into something genuinely worth sprinkling.