Carrot Ginger Miso Soup (Printable)
Silky carrot and ginger soup enriched with miso, finished with scallions and sesame for a cozy, light starter.
# What You Need:
→ Vegetables
01 - 1 pound carrots, peeled and sliced into rounds
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, peeled and finely grated
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup water
→ Seasonings and Miso
07 - 3 tablespoons white or yellow miso paste
08 - 1 tablespoon olive oil
09 - 1 tablespoon soy sauce (or tamari for gluten-free)
10 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
11 - Chopped scallions
12 - Toasted sesame seeds
13 - Drizzle of sesame oil
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent and softened.
02 - Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
03 - Add the sliced carrots to the pot and cook for 2 to 3 minutes, stirring occasionally, allowing them to pick up slight color.
04 - Pour in the vegetable broth and water. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes until the carrots are fork-tender.
05 - Remove the pot from heat. Use an immersion blender directly in the pot, or carefully transfer the soup to a countertop blender in batches, and blend until completely smooth and silky.
06 - Return the soup to the pot if needed. Whisk in the miso paste and soy sauce until fully dissolved. Gently warm over low heat but do not boil, as high heat diminishes miso's flavor and beneficial properties.
07 - Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Ladle into warm bowls and garnish with chopped scallions, toasted sesame seeds, and a light drizzle of sesame oil if desired.
# Expert Suggestions:
01 -
- The miso adds a savory depth that makes people think you simmered this all day when it barely takes forty minutes.
- It freezes beautifully, so you can double the batch and have instant comfort food waiting on a busy weeknight.
- The texture comes out velvety smooth without a drop of cream, keeping it dairy free and surprisingly light.
02 -
- Never let the soup boil after adding miso because high heat kills the live cultures and flattens the complex flavor into something dull and one dimensional.
- If you are using a countertop blender instead of an immersion blender, never fill it more than halfway with hot soup and always hold the lid down with a towel to avoid a dangerous splash.
03 -
- Dissolve the miso paste in a small ladleful of warm broth before adding it to the pot, because this prevents clumps and ensures even distribution throughout the soup.
- Peel ginger by scraping it with the edge of a spoon instead of a knife, because you lose less flesh and get more of that precious flavorful root into your soup.