Carrot Miso Soup



  • 2 tablespoon sesame oil
  • 2 – 2 1/2 pounds carrots, peeled and chopped
  • 1 large onion, diced
  • 5 garlic cloves, peeled and diced
  • 1 tablespoon fresh ginger, finely grated
  • 4 cups water or vegetable broth (I used water)
  • 1/4 cup (4 tablespoons) white miso paste
  • 8 oz. organic silken tofu, sliced thin and at room tempature
  • Cayenne pepper as garnish, to taste
  • Chives, chopped OR scallions, thinly sliced


In a large stock pot or saucepan, heat oil over medium heat. Add onion, carrots and garlic, saute until onion is translucent, about 10 minutes. Add liquids and ginger. Cover and simmer, stirring occasionally for 30 minutes, or until carrots are tender.

Let soup cool a bit. Puree soup with an immersion blender, food processor or in regular blender. You may have to puree the latter two methods in batches.

In small bowl, add 1/4 cup miso and 1/2 cup of soup. Whisk together until combined, add back into the pot of soup and stir to mix. 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 and a nice bunch of chives or scallions.



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