This Carrot & Miso Soup is warm and comforting, perfect for any day. It features sweet carrots and savory miso that blend together for a tasty treat!
I love how quick this soup comes together—just blend, simmer, and enjoy! Plus, it makes my kitchen smell amazing. Who knew soup could be this easy and delicious? 😊
Key Ingredients & Substitutions
Carrots: Fresh, large carrots are essential for this soup. Their natural sweetness is great for balancing flavors. If you don’t have carrots, you can use sweet potatoes or butternut squash for a similar sweetness.
Miso Paste: I’d recommend using white or yellow miso for a milder flavor. If you can’t find traditional miso, try tahini or peanut butter for a creamy texture, though the flavor will change slightly.
Coconut Milk: This gives the soup a creamy texture and a slightly tropical flavor. For a lighter version, you can use almond milk or avoid it altogether for a thinner soup. Both options will work well.
Vegetable Broth: Always choose a good quality broth to enhance the flavor. If you’re low on broth, water will do, but you might want to add a little extra seasoning.
How Do I Make Sure My Soup Is Smooth and Creamy?
Blending your soup until smooth is a key step! Here’s how to do it effectively:
- Once your carrots are tender, let the soup cool slightly before blending. This prevents steam from escaping and can create a mess.
- If using a regular blender, work in batches. Fill it halfway and hold the lid down with a towel—this keeps the hot soup contained.
- For a super creamy texture, blend longer and make sure there are no chunks left!
After blending, stir in the miso and coconut milk. Remember not to boil the soup again after adding miso, as it can lose its beneficial properties!
How to Make Carrot & Miso Soup?
Ingredients You’ll Need:
Vegetable Base:
- 4 large carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquid Ingredients:
- 4 cups vegetable broth
- 2 tablespoons miso paste (white or yellow)
- 1 cup coconut milk
- 2 tablespoons olive oil
Seasoning & Garnish:
- Salt and pepper to taste
- Fresh herbs for garnish (such as cilantro or green onions)
- Optional: a drizzle of sesame oil for serving
How Much Time Will You Need?
This delicious carrot and miso soup will take about 10 minutes to prepare and around 20-25 minutes to cook. So, expect to spend about 30-35 minutes total from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and cook until it becomes soft and translucent, which should take about 5 minutes. Then, add the minced garlic and grated ginger, and let them cook together for another minute. You want to smell those wonderful aromas!
2. Cook the Carrots:
Next, stir in the chopped carrots and sauté them for about 5 minutes. This helps to bring out their sweetness. Just give them a little toss occasionally to ensure they cook evenly.
3. Simmer the Soup:
Now, pour in the vegetable broth and bring everything to a boil. Once it’s bubbling, reduce the heat and let the soup simmer until the carrots are tender. This should take around 15-20 minutes. You can check if they’re done by poking them with a fork!
4. Blend the Soup:
Once the carrots are nice and cooked, remove the pot from the heat. Using an immersion blender (or a regular blender), carefully puree the soup until it’s smooth. If you’re using a regular blender, make sure to let the soup cool a bit before blending, and blend in batches if necessary.
5. Add Miso and Coconut Milk:
Return the pureed soup to the pot (if you used a regular blender) and stir in the miso paste and coconut milk. Mix everything well so it’s nice and creamy. Give it a good stir to make sure the miso is fully combined!
6. Season and Serve:
Gently reheat the soup on low heat—remember, you don’t want to boil it after adding the miso, as it can lose some of its flavor. Season with salt and pepper to taste. Now it’s time to ladle the soup into bowls! Garnish with fresh herbs and if you like, a drizzle of sesame oil for extra flavor.
Enjoy your warm and comforting carrot and miso soup!
Can I Use Different Types of Miso Paste?
Absolutely! While white or yellow miso is recommended for a milder flavor, you can also use red miso for a richer, saltier taste. Just be aware that it might alter the flavor profile of the soup slightly, so adjust the quantity to your preference if you’re swapping types.
How to Make This Soup Creamier?
If you want a creamier texture, you can add more coconut milk or even substitute some of the vegetable broth with coconut milk. Another great option is to add a few boiled or steamed potatoes before blending, which will add creaminess without the extra coconut flavor.
Can I Freeze Leftover Soup?
Yes! This soup freezes well. Just let it cool completely, then transfer to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, thaw in the fridge overnight and then reheat on the stove until warmed through.
What Can I Serve With Carrot & Miso Soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even over a grain bowl. It can also be served as a starter alongside an Asian-inspired meal for a delightful combination!
