Description
A comforting and flavorful Carrot Miso Soup combining sautéed carrots, onions, garlic, and ginger with the umami richness of white miso paste and optional silken tofu, resulting in a creamy, nourishing, and easy-to-make vegan soup perfect for any season.
Ingredients
Vegetables & Aromatics
- 2 – 2 1/2 lbs. carrots, peeled and chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 1/2 tablespoons fresh ginger, finely grated
Liquids & Oils
- 1 tablespoon sesame oil or 1/4 cup water (for water sauté)
- 4 cups water or vegetable broth (use vegetable paste with water as preferred)
Flavorings
- 1/4 cup (4 tablespoons) white miso paste
- Cayenne pepper as garnish, to taste
Optional Additions
- 2 – 4 oz. organic silken tofu, thin sliced into 1 inch pieces
- Scallions or chives, thinly sliced
Instructions
- Saute: In a large dutch oven or pot, heat the sesame oil over medium heat. Add the diced onion and chopped carrots, sauté for about 5 minutes or until the onions become translucent. Then add the minced garlic and grated ginger and cook for an additional minute to release their flavors.
- Simmer: Pour in 4 cups of water or vegetable broth. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer for 20 minutes, stirring occasionally, until the carrots are tender.
- Puree: Allow the soup to cool slightly. Stir in the white miso paste. Puree the soup until smooth using one of three methods: an immersion blender directly in the pot, a food processor, or a regular blender (in batches if needed).
- Finishing: Add a little more water if the soup is too thick. Taste and season with salt if needed, especially if vegetable broth was not used. Adjust flavor by adding more pepper, miso, or grated ginger according to your preference.
- Serve: Ladle the soup into bowls and top with thin slices of silken tofu (if using). Garnish with a sprinkle of cayenne pepper for heat and a handful of thinly sliced scallions or chives. Enjoy this warm, comforting soup!
- Store: Leftovers can be refrigerated for up to 5–6 days. For longer storage, freeze for 2–3 months and thaw before reheating.
Notes
- You can use water instead of sesame oil for a lighter, oil-free version.
- If you prefer a richer broth flavor, vegetable stock or broth is recommended.
- Adjust the amount of cayenne pepper to control the heat level.
- Silken tofu adds creaminess and protein but is optional.
- Miso is salty, so add salt sparingly after tasting.
- Use fresh ginger for the best flavor, finely grated to integrate well.
- This soup stores well refrigerated and freezes beautifully for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
