Who can resist a bowl of homemade carrot ginger soup that's just bursting at the seams with freshness and flavor? This simple single-serve carrot ginger soup is a delightful twist on the classic, and it's both cozy and delicious with just 10 minutes of prep required.
After I finished developing this 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 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 or natural foods 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 love using it instead of 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.
💭 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
Carrot Ginger Soup for One
Ingredients
Equipment
Method
- Peel and chop the carrots, chop the onion, and peel and mince the ginger.2 medium carrots, ¼ medium yellow onion, ½ teaspoon minced ginger
- Warm the 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.1 teaspoon olive oil
- 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.1 cup low-sodium vegetable broth
- 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 the miso paste, then add the rest of the soup along with the fresh squeezed orange juice and a little salt pepper to taste.2 teaspoons white miso paste, ¼ small orange, ⅛ teaspoon sea salt, freshly ground black pepper
- Garnish if desired, and enjoy!
Nutrition
Notes
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