Description
A silky, nourishing soup made with roasted carrots, miso paste, and warming spices. Topped with mushrooms, herbs, and sesame seeds for a cozy and umami-rich meal.
Ingredients
1 tablespoon sesame oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
5 large carrots, peeled and chopped
1 tablespoon white miso paste
1 tablespoon soy sauce or tamari
4 cups vegetable broth
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Optional toppings:
Sautéed mushrooms
Chopped cilantro or green onion
Toasted sesame seeds
Extra chili flakes or chili oil
Instructions
Heat sesame oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
Stir in garlic and ginger, cooking until fragrant, about 1–2 minutes.
Add chopped carrots, soy sauce, red pepper flakes, and vegetable broth. Bring to a boil, then reduce to simmer.
Cover and cook for 20–25 minutes, or until carrots are fork-tender.
Turn off heat. In a small bowl, whisk miso with a few tablespoons of hot broth. Stir the miso mixture into the soup.
Use an immersion blender or transfer soup to a blender in batches. Blend until smooth and creamy.
Taste and adjust seasoning. Serve hot with desired toppings.
Notes
To deepen flavor, roast carrots at 400°F for 25 minutes before simmering.
Don’t boil the miso—add it at the end to preserve its flavor and probiotic benefits.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop, Blending
Keywords: miso soup recipe, spicy carrot soup, vegan miso soup, gluten free soup, ginger carrot soup, Asian carrot soup, healthy miso soup