This single-serve carrot ginger soup is smooth and cozy, with fresh ginger for warmth, a little white miso for savory depth, and a squeeze of orange to brighten it up. It takes just 10 minutes to prep, then the carrots simmer until they're ready to blend into one generous bowl.
After I finished developing my carrot potato soup recipe, I was deep into carrot mode. So, so many bowls of freshly chopped carrots and more to spare. Then, a grocery trip and a large piece of fresh ginger root later, the next recipe mission was obvious: carrot ginger soup!
And because I'm a bit obsessed with adding fermented foods to recipes, I couldn't help myself by adding a little white miso paste at the end. The result? It takes this already mouth-watering soup to a whole new flavor level, and it's what differentiates this recipe.
I also love this recipe because it involves very little prep time and lets you enjoy a really good soup for one without the leftovers or fuss.
🌿 Ingredients
I used low-sodium vegetable broth for this recipe, but you can use regular full-sodium broth instead and just use half the amount of added salt. Chicken broth works fine too!
You can find miso paste in the refrigerated section of most large grocery stores.
See recipe card below for exact quantities.
📝 Instructions
🥧 Serving suggestions
I love pairing this carrot soup recipe with some crusty bread and a fresh salad of simple greens with apple cider vinaigrette. Or, I'll make a simple egg salad or tuna salad sandwich to round out a full meal.
🍅 Use up the extras
If you have any carrots or onions left over, try them in this copycat broccoli cheddar soup or roasted butternut squash soup. Fresh ginger? Use it in this lovely Asian salad dressing.
For extra broth, I often substitute it for plain water whenever I make rice (adds flavor with no extra effort.) And I have a little collection on easy ways to use miso paste in case you have extra miso left over.
💭 FAQ
Yes. If you don't have any ginger root on hand you can use about half the amount of ground ginger instead.
To make sure your carrot ginger soup is smooth and creamy, a high-speed professional grade blender is recommended. If you use a standard blender, just run the blender for an extra minute or two. Also, make sure your carrots are soft enough from the cooking process before blending.
🍳 Recipe
Ingredients
Equipment
Method
- Peel and chop 2 medium carrots and ¼ medium yellow onion, and peel and mince ½ teaspoon ginger.
- Warm 1 teaspoon olive oil in a small pot over medium heat. Once it starts to shimmer, add the onion to the pot and sauté until translucent. Add the ginger and cook for another minute, and then add the carrots and cook for five minutes more.
- Slowly pour in 1 cup low-sodium vegetable broth, reduce the heat to medium-low and cook covered for 15 minutes or until you can easily pierce the carrots with a fork.
- Pour into a blender and purée on high for a minute or two (see notes).
- Scoop out a couple tablespoons of soup in a serving bowl and mix with 2 teaspoons white miso paste, then add the rest of the soup along with the juice of ¼ small orange, ⅛ teaspoon sea salt, and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley if desired, and enjoy!
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