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Carrot Ginger Miso Soup

Carrot ginger miso soup is made by roasting chopped carrots at high heat, then blending them into a gooey, smooth base. White miso is whisked in off direct heat for a silky texture and bright umami flavor.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 6 large carrots, chopped
Aromatics and cooking fat
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 tbsp grated ginger
Miso and broth
  • 3 tbsp white miso paste Whisk in off direct heat to protect beneficial cultures and flavor.
  • 3 cup vegetable broth
Garnish
  • 1 Sesame seeds and scallions for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Roast the carrots
  1. Preheat the oven to 425°F and line a sheet pan for easy cleanup (leave it ready for the carrots).
  2. Toss the chopped carrots with the olive oil on the sheet pan, then roast for 25 minutes until caramelized at the edges.
Build and simmer the soup base
  1. In a Dutch oven, sauté the diced onion and grated ginger until fragrant, using medium heat to bring out aroma.
  2. Add the roasted carrots and vegetable broth to the pot, then simmer for 10 minutes to soften everything.
Blend and finish
  1. Remove the pot from direct heat, then whisk in the white miso paste until fully dissolved.
  2. Blend until smooth, then garnish with sesame seeds and scallions.

Notes

Pro tip: whisk the miso in off direct heat so its flavor stays clean and its beneficial cultures are more likely to survive. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently (avoid a rolling boil). Freezing is not recommended because miso can change texture after thawing. For a dairy-free option, keep this as written; for a gluten-free version, use gluten-free white miso.