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- 4 medium carrots, chopped - 1 tablespoon fresh ginger, grated - 1 small onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 3 tablespoons miso paste (preferably white or yellow) - 1 tablespoon olive oil - 1 teaspoon sesame oil - 1 teaspoon soy sauce (optional) - Salt and pepper to taste - Fresh cilantro or parsley, for garnish To make Carrot Ginger Miso Soup, you need fresh and simple ingredients. The carrots provide a sweet base. They add color and nutrients. The ginger gives a warm kick, while the onion and garlic bring depth. I love using vegetable broth for flavor. It makes the soup rich and satisfying. Miso paste is key for that umami taste. It also adds a creamy texture. Olive oil and sesame oil add healthy fats and aroma. For seasoning, salt and pepper help enhance the flavors. Finally, fresh herbs like cilantro or parsley add brightness to your bowl. This mix creates a comforting and nourishing soup that warms the soul. {{ingredient_image_1}} 1. Sauté the onion and garlic: First, heat the olive oil in a large pot over medium heat. Add the diced onion. Sauté it for about 5 minutes. The onion should become soft and clear. 2. Adding ginger and carrots: Next, add the minced garlic and grated ginger to the pot. Cook this mix for about a minute. Then, stir in the chopped carrots. Mix everything well and sauté for another 5 minutes. This step builds a flavorful base. 1. Pouring in broth and simmering: Now, pour in 4 cups of vegetable broth. Bring it to a boil. Once it boils, lower the heat. Cover the pot and let it simmer for 15-20 minutes. The carrots should be tender when done. 2. Blending into a smooth consistency: After simmering, remove the pot from heat. Use an immersion blender to blend the soup until smooth. If you don't have one, carefully transfer the soup to a traditional blender in batches. 1. Dissolving miso with soup: In a small bowl, mix 3 tablespoons of miso paste with a ladle of warm soup. Stir until the miso dissolves. Then, add this mix back into the pot. Stir well to combine. 2. Final seasoning adjustments: Season the soup with soy sauce, sesame oil, salt, and pepper to taste. Heat it gently to warm through, but do not let it boil. This keeps the miso's health benefits intact. Now your Carrot Ginger Miso Soup is ready to enjoy! - Proper sauté techniques: Start by heating olive oil over medium heat. Add diced onion and cook until it’s soft and clear, about 5 minutes. This step builds a strong flavor base for your soup. - Blending methods: You can use an immersion blender for ease. Just blend the soup in the pot. If you prefer a traditional blender, let the soup cool first. Blend in small batches to avoid spills. - Using fresh ingredients: Fresh carrots and ginger make a big difference. They add bright flavor and vibrant color to your soup. Use high-quality vegetable broth for the best taste. - Adjusting seasoning for taste: After blending, taste the soup. You may need to add more salt or pepper. A splash of soy sauce or sesame oil can enhance the flavor too. - Garnishing with cilantro or parsley: Top your soup with fresh cilantro or parsley. This adds color and freshness, making your dish look more inviting. - Serving suggestions for a complete meal: Pair your soup with crusty bread or a simple salad. This combo makes for a comforting and nutritious meal. Pro Tips Choosing the Right Miso: White or yellow miso works best for a milder flavor, while red miso offers a deeper taste. Adjust based on your preference! Use Fresh Ingredients: For the best flavor, opt for fresh carrots and ginger. They enhance the soup's natural sweetness and warmth. Blending Tips: For a super smooth texture, blend the soup well. If you prefer some texture, pulse the immersion blender a few times instead of fully blending. Storage Suggestions: This soup can be stored in the fridge for up to 4 days. Reheat gently to maintain the flavor and health benefits of miso. {{image_2}} You can change up the soup by adding other veggies. Sweet potatoes add a nice sweetness. Leeks bring a mild onion flavor. Both pair well with carrots and ginger. You can also try different types of miso paste. White miso is sweet and mild. Yellow miso has a richer taste. Each type gives the soup a unique flavor. This soup can easily fit many diets. It’s vegan since it uses vegetable broth and no animal products. You can make it gluten-free by choosing gluten-free miso and soy sauce. If you're watching your sodium, reduce the amount of soy sauce. You can also skip it altogether. The soup will still taste great without it. Want to spice things up? Add turmeric for a warm depth. Chili flakes can give a nice kick if you like heat. To boost umami flavor, try adding mushrooms or seaweed. Both add savory notes that enhance the soup’s taste. Mixing in these ingredients can make your soup even more exciting. To store your Carrot Ginger Miso Soup in the fridge, let it cool first. This helps keep the soup fresh. Use airtight containers to prevent spills and keep out air. Glass jars or plastic containers work well. Store the soup for up to five days. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps avoid freezer burn. To thaw, place the soup in the fridge overnight. Reheat it on the stove over low heat. Stir occasionally to warm it evenly. In the fridge, your soup lasts about five days. In the freezer, it can last up to three months. Always check for signs of spoilage, like off smells or changes in color. Enjoy your soup at its best! Miso is a thick paste made from fermented soybeans. It offers a deep, savory flavor called umami. This taste makes soups rich and satisfying. Miso is not just tasty; it is also packed with nutrients. It contains probiotics that help your gut health. In Carrot Ginger Miso Soup, miso adds creaminess without dairy. It gives the soup a balanced flavor and boosts nutrition. Yes, you can make this soup ahead of time. After cooking, let it cool completely. Then, store it in an airtight container in the fridge. It will last for about three to four days. When you are ready to eat, simply reheat it on the stove. Just avoid boiling it again after adding miso. If you want to freeze it, pour the cooled soup into freezer-safe bags. It can last up to three months in the freezer. Thaw it in the fridge overnight before reheating. This soup is a powerhouse of nutrition. Carrots are full of vitamins A and C, which support your immune system. Ginger has anti-inflammatory properties and can ease digestion. Miso adds protein and probiotics, which help gut health. The vegetable broth provides hydration and essential minerals. Together, these ingredients create a comforting bowl that nourishes your body. Enjoying this soup can help you feel great inside and out. Carrot Ginger Miso Soup is a simple and delicious dish. We explored the key ingredients and steps to make it. You learned how to enhance the flavor and adjust for dietary needs. With tips on storage and variations, you can enjoy this soup anytime. In closing, this recipe is easy to follow and rewarding. Try it today for good taste and health benefits!

Carrot Ginger Miso Soup

A warm and comforting soup made with carrots, ginger, and miso for a delightful flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 medium carrots, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 3 tablespoons miso paste (preferably white or yellow)
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce (optional)
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Add the minced garlic and grated ginger to the pot, cooking for an additional minute until fragrant.
  • Stir in the chopped carrots, mixing well with the onion, garlic, and ginger. Sauté for another 5 minutes.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for 15-20 minutes, or until the carrots are tender.
  • Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender.
  • In a small bowl, mix the miso paste with a ladle of the warm soup to dissolve it, then stir it back into the pot of soup. Mix well.
  • Season the soup with soy sauce (if using), sesame oil, salt, and pepper to taste. Heat gently to warm through, but do not boil to preserve the benefits of the miso.
  • Serve hot, garnished with fresh cilantro or parsley for an extra pop of color and flavor.

Notes

Use an immersion blender for a smooth texture.
Keyword healthy, soup, vegan