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Carrot Miso Soup
[Vegan]

Author Bio

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living.... Read More

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Recipe: Carrot Miso Soup

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Carrot Miso Soup [Vegan]

It's the simplest of ingredients with such great flavor, sweet carrots with the irreplaceable flavor of miso and ginger. Yes, there are a lot of carrots involved but carrots are really on the cheap. I can pick up a 5 lb bag of organic carrots for under $5 making this... Read More

Ingredients You Need for Carrot Miso Soup [Vegan]

  • 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 temperature
  • cayenne pepper as garnish, to taste
  • chives, chopped OR scallions, thinly sliced
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How to Prepare Carrot Miso Soup [Vegan]

  1. 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.
  2. Add liquids and ginger.
  3. Cover and simmer, stirring occasionally for 30 minutes, or until carrots are tender.
  4. Let soup cool a bit.
  5. Puree soup with an immersion blender, food processor or in regular blender. You may have to puree the latter two methods in batches.
  6. In small bowl, add 1/4 cup miso and 1/2 cup of soup.
  7. Whisk together until combined, add back into the pot of soup and stir to mix. Add a bit more water as needed.
  8. 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.
  9. 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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