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Carrot Ginger Miso Soup

Carrot ginger miso soup blends sweet, fork-tender carrots into a velvety puree, then finishes with a savory swirl of white miso. Sauté onion, garlic, and carrots, simmer until very tender, and use an immersion blender for a completely smooth texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Carrot Ginger Miso Soup
  • 3 tbsp extra virgin olive oil
  • 1 sweet onion
  • 3 cloves garlic
  • 2 lb carrots
  • 2 in fresh ginger
  • 4 cup vegetable stock
  • 3 tbsp white miso paste
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 scallions for garnish
  • 1 sesame seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics and carrots
  1. Heat the extra virgin olive oil in a soup pot over medium-high heat, then add the sweet onion, garlic, and carrots. Sauté until the onion is translucent, about 10 minutes, stirring occasionally so the carrots start to soften.
Simmer until very tender
  1. Add the fresh ginger and vegetable stock, bring to a boil, then reduce to a simmer. Cover and cook until the carrots are very tender, about 30 minutes.
Blend smooth
  1. Purée the soup with an immersion blender until completely smooth. Blend until no visible carrot bits remain for a velvety texture.
Dissolve miso separately
  1. In a small bowl, whisk the white miso paste with a ladle of hot soup until fully dissolved. Keep whisking until the mixture looks smooth and lump-free.
Finish the soup
  1. Stir the miso mixture back into the pot. Mix gently to distribute the miso evenly without boiling hard.
Season and garnish
  1. Season with salt and black pepper if needed, then garnish with scallions and sesame seeds before serving. Taste once more and adjust for balance right at the end.

Notes

For the smoothest result, blend hot and avoid skipping the step where miso is dissolved with a ladle of soup—this prevents miso clumps. Store leftovers in the refrigerator up to 4 days; reheat gently (don’t boil hard). Freezing is not recommended for best miso flavor and texture. For a dairy-free option, this recipe already is; for gluten-conscious eaters, use gluten-free white miso if available.