Description
This Carrot Miso Soup is a comforting, flavorful, and nutritious dish perfect for any season.
Ingredients
Scale
- 1 tablespoon sesame oil or 1/4 cup water (for water sauté)
- 2 – 2 1/2 lbs. 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
- 1/4 cup (4 tablespoons) white miso paste
- 2 – 4 oz. organic silken tofu, thin sliced into 1 inch pieces (optional)
- Cayenne pepper as garnish, to taste
- Scallions or chives, thinly sliced, for garnish
Instructions
- In a large dutch oven or pot, heat the sesame oil over medium heat. Add the diced onion and chopped carrots and sauté for about 5 minutes until the vegetables begin to soften and the onions turn translucent. Then add the minced garlic and freshly grated ginger, cooking for an additional 1 minute to release their aromas.
- Pour in the water or vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for 20 minutes, stirring occasionally, until the carrots are fully tender.
- Allow the soup to cool slightly. Stir in the white miso paste. Purée the soup until smooth using your preferred method: either an immersion blender directly in the pot, or by transferring the soup in batches to a food processor or regular blender.
- Adjust the consistency by adding a little more water if needed. Taste and season with salt as desired, especially if you used plain water instead of vegetable stock. Add extra cayenne pepper or more grated ginger for additional flavor if preferred.
- Ladle the soup into bowls and top with the thinly sliced silken tofu, a sprinkle of cayenne pepper for heat, and a garnish of fresh scallions or chives. Serve warm and enjoy!
- Leftover soup can be stored in an airtight container in the refrigerator for up to 5 to 6 days. For longer storage, freeze for 2 to 3 months. Thaw completely before reheating.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg