Who can resist pot of homemade carrot ginger soup that's just bursting at the seams with freshness and flavor? This vegan carrot miso soup recipe is a delightful twist on the classic, and it's both incredibly soothing and beyond delicious.
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After I finished developing this carrot soup with potatoes 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 miso paste at the end. The result? It takes this already mouth-watering soup to a whole new flavor level. 😉
Did you know?
Miso paste is a Japanese seasoning and famed fermented food made from soybeans that have been fermented by using salt and a variety of fungus called koji. The fermentation process can actually take up to a year or more, and it is this process that is responsible for altering the taste of the soybeans into the distinct "umami" flavor of miso we all know and love.
I love pairing this particular soup recipe with some crusty bread and a fresh salad of simple greens with Greek salad dressing, or this French salad (salade Niçoise), cranberry chicken salad or veggie wrap for a more substantial meal. And for another delicious soup recipe with carrots, definitely try this festive butternut squash soup.
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❤️ Why you'll love this recipe
- Light and refreshing soup for any season
- Full of flavor and nutrition
- Only 10 minutes of active prep time, and you can let your stove do the rest
- Great make ahead soup for meal prep lunches
- Delicious way to add miso to your meal
🌿 Ingredients
The ingredients in this ginger carrot soup are fresh and simple, and all readily found at any large grocery store.
See recipe card below for exact quantities.
📝 Instructions
For prep, peel your carrots and ginger, chop the carrots and onion, and mince the ginger. Then, heat some oil in a soup pot over medium heat. Once it starts to shimmer, add the onion and sauté until it's translucent. Add the ginger and cook for another minute or so, add the carrots, and then cook everything for another five minutes.
Add some vegetable stock, reduce the heat to medium-low and cook covered for about 15 minutes or until you can easily pierce the carrots with a fork.
Next, scoop out half of the soup (vegetables and liquid) into a high speed or regular blender, and purée on high for a minute or two. Pour the puréed soup into a large bowl and repeat with the other half of the soup.
Pro tip: A high speed blender like a Vitamix works best for this recipe in order to create a super smooth soup texture, but no worries if you don't have one. A regular blender is perfectly fine and may just require an extra minute or two of blending to achieve a smoother texture.
And finally, scoop out about a cup of soup and mix with the miso paste, then stir the blended mixture back into the bowl along with the fresh squeezed orange juice. Add some sea salt and freshly ground black pepper to taste and you're good to go. Divide the soup among serving bowls and top with your favorite garnishes if you'd like (my fave is fresh broccoli sprouts or other microgreens.)
📋 Substitutions
As written, this carrot ginger miso soup is vegan and gluten free. Feel free to make whatever substitutions you need from the recommendations below:
- Carrots - use any variety including rainbow carrots for a pretty twist
- Yellow onion - use a white or sweet onion instead
- Ginger - use some ground ginger instead (about half the amount of fresh ginger), or feel free to leave out
- Vegetable broth - low-sodium broth was used to develop 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!
- Orange - use a couple tablespoons of orange juice if you don't have an orange
- White miso - use half the amount of red miso instead, or just leave out if you don't have any on hand
🔪 Equipment
I used the following equipment to make this soup recipe:
- chef's knife
- cutting board
- large pot
- soup ladle
- professional-grade blender (a standard blender works too)
- large mixing bowl
🍱 Storage
This carrot soup recipe will stay fresh in an airtight container in the fridge for up to 4 days. Or, you can freeze it for up to 2 months.
🎉 Top tip
Make sure to add in the miso paste after you cook the soup rather than cooking it with the soup. That way, you'll get the benefits of the naturally probiotic miso paste created by the fermentation process.
Enjoy!
💭 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.)
Yes, carrot ginger soup can be frozen in an airtight container for up to 2 months.
Yes, this carrot ginger soup with miso is naturally vegan, gluten free and dairy free.
🍳 Recipe
Carrot Ginger Soup with Miso
Equipment
Ingredients
- ½ pounds carrots about 7-8 medium carrots
- 1 medium yellow onion
- 1 ½ teaspoons minced ginger about a ¾-inch slice
- 1 tablespoon olive oil
- 4 cups low-sodium vegetable broth
- ½ orange juiced
- 2 tablespoons white miso paste (see notes)
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- chopped fresh parsley or microgreens; optional, for garnish
- sour cream optional, for garnish; use plant-based sour cream for vegan/dairy-free
Instructions
- Prep: Peel and chop the carrots, chop the onion, and peel and mince the ginger.
- Sauté: Warm the oil in a large soup 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.
- Simmer: Slowly pour in the vegetable stock, reduce the heat to medium-low and cook covered for 15 minutes or until you can easily pierce the carrots with a fork.
- Blend: Scoop out half of the veggies and liquid into a high speed or regular blender and purée on high for a minute or two (see notes). Pour the puréed soup into a large bowl and repeat with the other half of the soup.
- Season: Scoop out about a cup of soup and mix with the miso paste, then stir the blended mixture back into the bowl along with the fresh squeezed orange juice. Add the sea salt and freshly ground black pepper to taste.
- Serve: Divide the soup evenly among bowls and top with one or more garnishes, if desired. Enjoy!
Tara
Thanks