Miso Carrot Soup features beta carotene rich carrots, immune boosting miso & ginger, and protein packed tofu for a deliciously, easy and healthy vegan soup recipe!
This creamy miso carrot soup 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.
You’ll find a lot of carrots involved in this recipe, but carrots are typically cheap and easily accessible. I can usually pick up a 5 lb. bag of organic carrots for under $5 making this a very inexpensive soup to prepare.
The miso costs a bit more, at around $8 a tub, but it will last up to a year + in the refrigerator and is a staple in my home. I love miso for its flavor and health benefits, it is quite unusual and complements this soup beautifully making it a classic favorite.
Adding a little tofu when serving will round this soup out with some protein. I used 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.
So without further ado, let’s make soup!
Ingredients You’ll Need
In this healthy recipe, onion, carrots, ginger and garlic are simmered and pureed into a creamy soup that’s full of flavor and super easy to make.
Here is everything you’ll need:
- sesame oil
- ginger – fresh is best but can sub with 1 heaping teaspoon of ground ginger
- vegetable broth – I used ½ tsp. Better Than Bouillon Veg Paste (affiliate link) with water for my liquids
- miso – one of my favorites is Miso Master – white miso paste
- scallions – don’t skimp on the scallions!
How To Make Carrot Miso Soup
- Saute the onion and carrots for 5 minutes, add garlic and ginger, cook 1 more minute.
- Add the liquids, bring to a boil, cover, reduce heat to low and simmer, stirring occasionally for 20 minutes, or until carrots are tender.
- Add the miso to the soup, and using an immersion blender, puree the soup right in the pot. Alternatively, 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.
And that’s it – 30 minutes, one pot and a flavorful & healthy soup…
Now you’re ready to enjoy!
How To Store
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: This carrot miso soup is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving ½ inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through, add a little extra water as needed. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Here are a few ideas to make your bowl of soup even better!
- Topping: Carrot miso soup is great with a nice handful of sliced green onions.
- Add protein: I like to serve with thinly sliced silken tofu cubes for extra protein. I recommend using the soft, silken tofu which is silky soft and blends beautifully with the creamy soup.
- Add heat: Top with a sprinkle of cayenne or red pepper flakes for a nice dose of heat.
More Healthy Soup Recipes
- 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 an immune boosting, healthy and flavorful vegan soup ready in about 30 minutes! Quick and easy 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
- 1 tablespoon sesame oil or ¼ cup water (for water saute)
- 2 – 2 ½ lbs. carrots, peeled and chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 ½ tablespoons fresh ginger, finely grated
- 4 cups water or vegetable broth (I used veg paste with water)
- ¼ cup (4 tablespoons) white miso paste
- 2 – 4 oz. organic silken tofu, thin sliced 1 inch pieces (optional)
- cayenne pepper as garnish, to taste
- scallions or chives, thinly sliced
Saute: In a large dutch oven or pot, heat oil over medium heat, add onion and carrots, saute 5 minutes, or until translucent, add garlic and ginger, cook 1 minute more.
Simmer: Add the carrots and liquids, bring to a boil, cover, reduce heat to low and simmer for 20 minutes, stirring occasionally, or until carrots are tender.
Puree: 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.
Finishing: 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.
Serve: Ladle the soup into serving bowls, top with sliced tofu, a sprinkle of cayenne for some heat and a nice bunch of chives or scallions. Enjoy!
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating.
Add miso at the end of cooking to ensure the healthy probiotics stay intact, if you add them when simmering it will boil away the immune boosting bacteria.
Soy-Free: Use a soy-free miso such as chickpea or brown rice miso.
Updated: Carrot Miso Soup was originally published in May 2013. It has been updated with new photos and helpful tips in March 2020.