Go Back

Carrot Ginger Miso Soup

Carrot ginger miso soup made silky by blending simmered carrots, onion, and ginger into a smooth broth, then dissolving white miso for umami depth. A gently spiced, make-ahead lunch with a warm, nourishing flavor and tender carrot texture.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Carrot base
  • 5 cup sliced carrots
  • 1 small onion, diced
  • 2 tbsp fresh ginger, grated
  • 4 cup vegetable broth
  • 1 tbsp sesame oil
  • 3 tbsp white miso paste Stir in off heat so it dissolves without overheating.
  • 2 scallions, sliced Use for garnish at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the sesame oil in a pot over medium heat, then sauté the onion and ginger until fragrant, about 3 to 4 minutes, with the onions turning slightly translucent and smelling aromatic.
Simmer carrots
  1. Add the sliced carrots and vegetable broth, then bring to a simmer over medium-high heat until small bubbles break the surface consistently.
Cook until tender
  1. Simmer for 20 minutes, or until the carrots are very tender when pierced with a fork and easily collapse.
Blend smooth
  1. Blend the soup until smooth using an immersion blender, keeping the blender moving so the texture turns uniformly silky with no visible carrot bits.
Dissolve miso
  1. Let the blended soup cool slightly off heat, then whisk in the white miso paste until fully dissolved, with no miso lumps remaining.
Serve with garnish
  1. Ladle into bowls and garnish with sliced scallions before serving, letting the bright green slices add a fresh visual pop on top.

Notes

For the silkiest texture, blend thoroughly, especially near the bottom of the pot. Whisk the miso in off heat so it dissolves gently without losing beneficial properties from high heat. Refrigerate in a covered container for up to 4 days; reheat gently (do not boil). Freezing is not recommended because miso flavor and texture can shift after thawing; if you want a lighter option, use low-sodium vegetable broth.