Go Back
Carrot soup with white miso serving

Carrot Soup with White Miso

This vegan carrot soup with white miso paste is so simple and easy to prepare. It's packed with nutrients, vitamins and minerals and ready to serve in under 30 minutes.
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Soup
Servings 2 servings

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
  • tsp ground coriander
  • 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

  1. Don't cook the miso paste; it will lose its nutritional value.
  2. Add more vegan cream into the soup if you  want it creamier.
Keyword carrot miso soup, carrot soup, white miso