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!
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!