Description

This Carrot Miso Soup is a comforting, savory blend of sweet carrots, aromatic ginger, and umami-rich miso paste, perfectly pureed into a smooth, velvety texture. Enhanced with optional silken tofu, it offers a nutritious, warming bowl that’s easy to prepare and packed with immune-boosting ingredients. Ideal for a light lunch or starter, this soup preserves the beneficial probiotics by adding miso at the end of cooking.

Ingredients

Main Ingredients

1 tablespoon sesame oil or 1/4 cup water (for water sauté)
2 to 2 1/2 lbs. carrots, peeled and chopped
1 large onion, diced
4 garlic cloves, minced
1 1/2 tablespoons fresh ginger, finely grated
4 cups water or vegetable broth (vegetable paste with water can be used)
1/4 cup (4 tablespoons) white miso paste
2 to 4 oz. organic silken tofu, thin sliced into 1 inch pieces (optional)
Cayenne pepper, to garnish, to taste
Scallions or chives, thinly sliced, for garnish

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Instructions

Sauté: In a large Dutch oven or pot, heat sesame oil over medium heat. Add diced onion and chopped carrots, sauté for about 5 minutes until the onions are translucent and the carrots begin to soften. Add minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Simmer: Pour in 4 cups of water or vegetable broth. Bring the mixture to a boil, then cover with a lid, reduce heat to low, and simmer for 20 minutes. Stir occasionally until the carrots are tender.
Puree: Allow the soup to cool slightly to preserve the probiotics when adding miso. Stir in the white miso paste, then puree the soup until smooth using an immersion blender directly in the pot, or transfer in batches to a food processor or regular blender.
Finishing: Adjust the consistency by adding more water as needed. Taste and season with salt, especially if vegetable broth wasn’t used, plus additional pepper, miso, or grated ginger to your preference.
Serve: Ladle the soup into bowls. Top with thin slices of silken tofu (if using), a sprinkle of cayenne pepper for heat, and scatter sliced scallions or chives on top. Serve warm and enjoy.

Notes

Add miso paste only at the end of cooking to prevent boiling away its healthy probiotics and immune-boosting benefits.
Leftover soup can be refrigerated for 5-6 days or frozen for 2-3 months; thaw completely before reheating.
Use vegetable broth or paste for richer flavor, or water for a lighter version.
Silken tofu is optional but adds a nice texture and protein boost to the soup.