There’s something so satisfyingly cozy about a bowl of Miso Carrot Soup—its rich, silky texture and sweet-earthy flavor from carrots are perfectly balanced by the deep umami notes of miso. This vibrant soup is quick to make yet feels special enough for guests, and the combination of ginger, garlic, and a touch of sesame oil will instantly transport your taste buds to a beloved Japanese café. Miso Carrot Soup is as nourishing as it is delightful, making it a true staple for chilly nights or healthy lunches.

Ingredients You’ll Need

Every ingredient in this soup is simple, essential, and brings something unique to the bowl: sweetness, savoriness, a hint of heat, and plenty of comfort. No need for anything fancy—just a handful of staples that, together, become pure magic.

Olive oil: Use a light drizzle to sauté the aromatics and begin building incredible flavor from the very start.
Onion (1 medium, chopped): The humble onion provides a sweet, savory base that sets the stage for the soup’s irresistible depth.
Garlic (2 cloves, minced): A couple of fresh garlic cloves infuse the soup with warmth and a savory aroma.
Fresh ginger (1 tablespoon, minced): Ginger adds a beautiful zing and a subtle heat that’s the hallmark of great Miso Carrot Soup.
Carrots (1 pound, peeled and sliced): The star of the show—carrots bring vibrant color, natural sweetness, and a creamy texture when blended.
Vegetable broth (4 cups): A good quality broth creates a flavorful, satisfying base that lets each ingredient shine.
White miso paste (3 tablespoons): Miso is the soul of this soup, giving it that characteristic umami and a delicate, almost sweet-savory richness.
Salt and pepper to taste: Just a pinch at the end is all you need to perfectly balance and brighten the flavors.
Sesame oil for drizzling: A swirl on top gives a toasty finish and a hint of nuttiness to every spoonful.
Sliced green onions for garnish: They offer a pop of color and a fresh, peppery bite when sprinkled just before serving.

How to Make Miso Carrot Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Once it shimmers, add your chopped onion, garlic, and freshly minced ginger. Let them gently sizzle for four to five minutes—the onions become translucent, the garlic is fragrant, and the kitchen smells incredible. This step lays down the flavor foundation for the best Miso Carrot Soup.

Step 2: Add the Carrots

Toss in your peeled and sliced carrots, stirring occasionally to coat them with those gorgeous aromatic oils. Give them about three minutes—just enough to start softening and soaking up the onion, garlic, and ginger flavors.

Step 3: Simmer to Perfection

Pour in the vegetable broth and turn up the heat to bring everything to a gentle boil. Once it bubbles, lower the heat to a simmer and let the ingredients mingle for around 20 minutes. By the end, your carrots should be tender enough that a fork slides right through—perfect for pureeing into that dreamy, creamy consistency.

Step 4: Puree the Soup

Take the pot off the heat, and use an immersion blender (or transfer carefully in batches to a standard blender) to blend the soup until it’s velvety smooth. There’s something so lovely about that moment the bright orange soup transforms into a silky cloud.

Step 5: Incorporate the Miso

In a small bowl, whisk your white miso paste with a ladleful of the hot soup—this step ensures it dissolves completely and evenly. Stir the miso mixture back into the pot, always off the heat, to preserve its delicate probiotics and full flavor. Taste, then adjust with a little salt and pepper as needed.

Step 6: Garnish and Serve

Ladle your Miso Carrot Soup into bowls, drizzle each with a few drops of toasted sesame oil, and finish with a handful of thinly-sliced green onions. Each garnish turns the soup into something as beautiful as it is delicious.

How to Serve Miso Carrot Soup

Garnishes

When it comes to garnishes, a little goes a long way. A swirl of good sesame oil right on top brings out a slight smokiness, while thinly sliced green onions add both color and crunch. For an extra flourish, try a sprinkle of toasted sesame seeds or a few microgreens—anything fresh and bright pairs beautifully with the gentle sweetness of Miso Carrot Soup.

Side Dishes

Pair your Miso Carrot Soup with a side of steamed jasmine rice, a crusty rustic bread, or even a simple cucumber salad for contrast. Light, clean flavors make the soup feel even more comforting and satisfying. If you’re feeling adventurous, some crispy tofu cubes or a seaweed salad alongside will make it a complete meal.

Creative Ways to Present

For a playful twist, serve Miso Carrot Soup in small cups or shot glasses as a party appetizer. Layer it in a shallow bowl with a swirl of coconut cream for a modern look, or offer a DIY toppings bar so guests can choose their favorite garnishes. This soup looks stunning in white or blue dishes, which makes those bright orange tones pop!

Make Ahead and Storage

Storing Leftovers

Leftover Miso Carrot Soup stores like a dream. Simply let the soup cool to room temperature, then pour it into an airtight container. It will keep happily in your fridge for up to four days, maintaining both flavor and texture so you can enjoy effortless, wholesome lunches.

Freezing

If you want to make this soup even further ahead, it freezes beautifully! Just transfer the cooled Miso Carrot Soup into freezer-safe containers or zip-top bags, leaving a little space for expansion. It can be frozen for up to three months. To serve, thaw overnight in the refrigerator or reheat gently from frozen.

Reheating

To reheat, gently warm your Miso Carrot Soup on the stovetop over low to medium heat until hot—but don’t let it boil, as that can dull the fresh miso taste. If you froze the soup, stir well as it heats to restore its creamy texture. Add a splash of water or broth if it thickens up more than you like.

FAQs

Can I use red miso instead of white miso?

Yes! Red miso will make your soup a little saltier and more robust, with deeper umami undertones. If you want a gentler, sweeter profile for your Miso Carrot Soup, stick with white miso, but feel free to experiment based on your taste.

Is this soup okay to serve to people with gluten allergies?

Miso paste is sometimes made with barley or wheat, so if you need your Miso Carrot Soup to be gluten-free, make sure you choose a certified gluten-free miso brand. The rest of the ingredients are naturally gluten-free.

Can I add other vegetables?

Absolutely! While carrots are star here, feel free to add a bit of sweet potato or parsnip for extra sweetness, or toss in a handful of chopped celery for depth. The recipe is flexible and comes out delicious with a few swaps or additions.

How can I make the soup a little richer?

Stir in a splash of coconut milk or a spoonful of cashew cream at the blending stage for extra creaminess. Those additions pair beautifully with the flavors of Miso Carrot Soup and make every spoonful extra luscious.

Is Miso Carrot Soup healthy?

Yes—packed with fiber, vitamin A, and plant-based protein, this soup is both nourishing and lower in calories. Plus, dissolving miso off the heat helps retain beneficial probiotics, which is great for your digestion.

Final Thoughts

If you’re craving something bright, comforting, and utterly delicious, you can’t go wrong with Miso Carrot Soup. It’s a recipe you’ll want to return to all season long—so grab some fresh carrots and make it your new favorite cozy meal!

Miso Carrot Soup Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Miso Carrot Soup is a comforting and flavorful dish that combines the sweetness of carrots with the umami richness of miso. Perfect for a cozy meal on a chilly day!

Ingredients

Scale

1 tablespoon olive oil

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pound carrots, peeled and sliced
4 cups vegetable broth
3 tablespoons white miso paste
Salt and pepper, to taste
Sesame oil, for drizzling
Sliced green onions, for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 4–5 minutes until onion is translucent.
Add carrots and cook for another 3 minutes, stirring occasionally.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until carrots are very tender.
Remove from heat. Using a blender or immersion blender, puree the soup until smooth.
In a small bowl, whisk miso paste with a ladleful of hot soup until dissolved, then stir the mixture back into the pot off the heat.
Season with salt and pepper as needed. Ladle into bowls, drizzle with sesame oil, and sprinkle with sliced green onions before serving.