Miso Carrot Soup features beta carotene rich carrots, immune boosting miso & ginger, and protein packed tofu for a deliciously, easy and healthy soup!
This wonderful miso carrot soup recipe is a perfect healthy vegan soup that I know you’re going to love! Adapted from Deb of the Smitten Kitchen, it’s the simplest of ingredients with lots of great flavor, and ready in about 30 minutes.
Carrot Miso Soup
You’ll find a lot of carrots involved in this recipe, but carrots are typically cheap and accessible. I can pick up a 5 lb bag of organic carrots for under $5 making this a very inexpensive soup to prepare (double the recipe and store in the freezer for later if you like).
The miso costs a bit more, at around $8 – 9 a tub, but it will last up to a year + in the refrigerator. If you follow my recipes you will be sure to use it more than once – see more ways to use Miso on TSV. The miso compliments this soup beautifully making it a classic favorite. I love miso for its flavor and health benefits, it is quite unusual and irreplaceable.
Adding a little tofu when serving will round this soup out with some protein. I have chosen to use a silken tofu, sliced and topped with a bit of cayenne for a little kick of spice. The tofu is soft and silky, blending in almost seamlessly with each bite, and the cayenne adds a bit of warmth. Feel free to omit the tofu if you’re not a fan. And if you are a fan, feel free to add more for extra protein.
Carrot Miso Soup Ingredients
- 2 tablespoons sesame oil
- 2 – 2 1/2 pounds carrots
- 1 large onion
- 4 garlic cloves
- 1 1/2 tablespoons fresh ginger
- 4 cups water, vegetable broth, or combo (I used water)
- 1/4 cup white miso paste
- 8 oz. organic silken tofu
- cayenne pepper, garnish
- chives or scallions, garnish
Make this oil free by replacing the oil with 1/4 cup water for a water saute.
If you don’t have fresh ginger on hand, add 1 heaping teaspoon of ground ginger.
HOW TO MAKE CARROT MISO SOUP
- Start by heating oil over medium heat, add the onion, carrots and garlic, and saute for 5 minutes. Add the ginger and pour in the liquids, bring to a boil, cover, reduce heat to low and simmer, stirring occasionally for 20 minutes, or until carrots are tender. Let soup cool a bit.
- Add the miso to the soup, and using an immersion blender, puree the soup right in the pot. Alternately, use a food processor or regular blender (you may have to puree in batches). Add a bit more water as needed to thin. Taste for flavor, adding anything extra, but I think you’ll find it perfect as is.
- Slice your tofu, ladle soup into individual serving bowls, top with tofu, a sprinkle of cayenne for some heat and a nice bunch of chives or scallions.
And that’s it – 30 minutes, one pot and a flavorful & healthy soup!
How Long Will Leftovers Keep?
Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Re-warm on the stovetop or the microwave. It makes a great meal prep for the week too!
Can You Freeze Carrot Miso Soup?
Yes, it freezes beautifully for up to 2 months! My favorite way to freeze this soup is in individual small containers that are freezer safe. That way whenever I want a cozy, warm soup I can just pull it from the freezer and warm it up. You can also freeze larger portions in large ziplock bags or containers.
More Healthy Soup Inspiration
- Lemony Chickpea Orzo Soup
- Simple Tofu Miso Noodle Soup
- A Very Good Split Pea Soup
- Creamy Broccoli + Red Lentil Soup
- See all vegan Soup recipes on TSV!
If you try this carrot miso soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CARROT MISO SOUP
Carrot Miso Soup is healthy, flavorful and ready in about 30 minutes. Easy vegan and gluten free recipe, perfect lunch, dinner or make ahead meal!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 3 1x
- Category: Soup, Entree
- Cuisine: Vegan
- 2 tablespoons sesame oil or 1/4 cup water (for water saute)
- 2 – 2 1/2 pounds 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 (I used water)
- 1/4 cup (4 tablespoons) white miso paste
- 8 oz. organic silken tofu, sliced thin and at room temperature
- cayenne pepper as garnish, to taste
- chives, chopped OR scallions, thinly sliced
In a large dutch oven or pot, heat oil over medium heat, add onion, carrots and garlic, saute until onion is translucent, about 5 minutes. Add liquids and ginger. Cover and simmer, stirring occasionally for 20 minutes, or until carrots are tender.
Let soup cool a bit. Add miso to soup and puree using 1 of 3 methods: An immersion blender right in the pot, a food processor or a regular blender. You may have to puree the latter two methods in batches.
Add a bit more water as needed. Taste for seasoning adding salt, especially if you didn’t use veggie stock you may like to add salt. Add pepper, more miso or grated ginger to taste.
Slice your tofu, ladle your soup into serving bowls, top with tofu, a sprinkle of cayenne for some heat and a nice bunch of chives or scallions. Enjoy!