This creamy and comforting carrot soup with white miso will fuel your body with minerals and vitamins and will balance your mood.
I don’t know about you, but carrots are not among my favorite veggies ?. So, I have to find ways to trick my taste buds to accept it. And the white miso paste did a pretty good job with this carrot soup ?.
Carrot miso soup ingredients
- carrots – you can use the old carrots left in your fridge or in your pantry; although root vegetables dehydrate, they’re still packed with fiber, minerals and vitamins;
- white miso paste – to add that umami flavor we all like; miso paste is a mixture usually made of fermented soybeans, a grain (rice or barley), salt and koji (a mold); it’s usually gluten free, but better check the list of ingredients on the package (if GF needed);
- ginger – to add flavor to the soup;
- onion – use green onion (whites to be sautéed and greens to garnish) or yellow onion; red onion will give a dark color to your soup;
- vegetable broth – you can also use water;
- spices – ground black pepper, coriander and cumin;
- vegan cream (optional) – I used rice cream, but any other vegan cream works just fine.
How to make carrot soup with white miso
First, prepare the ingredients: peel and chop the carrots, peel and finely dice the onion and ginger.
Then heat the vegetable oil over medium heat in a saucepan. When the oil is hot, add onion and ginger and sauté for 2 minutes, until they turn golden. Bring in the carrots, salt and spices and sauté for another 2 minutes. Pour in the vegetable broth and let it simmer for 20 minutes, until carrots soften. Turn off the heat and purée the soup in a blender or use an immersion blender. Blend until you get a thick soup with a nice smooth texture then return the soup to the pot (if using a countertop blender).
In a small bowl, mix the miso paste with a few tablespoons of soup. When the miso paste is dissolved completely into the soup, add the mixture into the pot. This will help the paste dissolve easier and avoid having any lumps in your soup.
Heat the soup over low heat. Add salt and pepper if needed. When it’s about to start boiling, turn off the heat. I avoid cooking miso paste because it loses its nutritional value.
Transfer the soup to serving bowls, garnish with coriander seeds, green onion or just add some vegan cream on top and enjoy!
How to store the carrot soup
The carrot soup’s flavor lasts for about 5 days if kept in the fridge in an airtight container. Don’t reheat it several times because it will lose its nutrients.
If you are a miso fan, you might want to try my simple vegan ramen soup with white miso paste.
And, if you like cream soups, try this roasted beetroot and carrot soup.
If you like this vegan carrot soup with white miso paste, rate it or leave a comment below. And if you give it a try, take a picture and share it on Instagram; don’t forget to tag #choose_tasty ?.
Carrot Soup with White Miso
Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion finely diced
- 1 ginger knob (2 cm) grated or finely chopped
- 350 g carrots sliced into 1 cm pieces
- ⅓ tsp ground coriander
- ⅓ tsp ground cumin
- 1 tsp salt or to taste
- ½ tbsp ground black pepper
- 750 ml vegetable broth 3 cups
- 1 tbsp white miso paste
- 2 tbsp vegan cream
Instructions
- Heat the vegetable oil in a saucepan; when it's hot, add onion and ginger and sauté for about 2 minutes over medium heat;
- Add carrots, spices and salt and sauté for another 2 minutes;
- Add the vegetable broth, cover with a lit and let it simmer for 20 minutes, until the carrots get soft; turn off the heat;
- Use an immersion blender to purée the soup;
- In a small bowl, mix a few tablespoons of soup with the miso paste; combine well until there are no lumps;
- Add the mixture into the soup and place the saucepan over low heat; turn off the heat when it starts simmering;
- Transfer the soup to serving bowls, garnish with green onion or coriander seeds, drizzle some vegan cream on top and enjoy!
Notes
- Don’t cook the miso paste; it will lose its nutritional value.
- Add more vegan cream into the soup if you want it creamier.
