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Carrot & Miso Soup

A delightful and comforting soup made with simple ingredients, perfect for weeknight dinners and cozy nights in.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Asian, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion, chopped for flavor base
  • 2 cloves garlic, minced adds depth of flavor
  • 4 medium carrots, chopped main ingredient
  • 1 tablespoon fresh ginger, grated adds warmth
Broth and Seasoning
  • 4 cups vegetable broth can substitute with chicken broth
  • 2 tablespoons miso paste check for vegan options
  • to taste salt for seasoning
  • to taste black pepper for seasoning

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent and fragrant, around 3-4 minutes.
  3. Stir in the chopped carrots and grated ginger, cooking for an additional 5 minutes.
Cooking
  1. Add the vegetable broth to the pot and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the carrots are tender.
  2. Using an immersion blender, carefully blend the soup until it’s smooth. Alternatively, you may transfer the mixture to a blender, but allow it to cool slightly first to avoid splatters.
  3. In a small bowl, dissolve the miso paste in a few tablespoons of hot soup, then stir this mixture back into the pot.
  4. Taste and season with salt and black pepper as needed.
Serving
  1. Ladle the soup into bowls, garnishing with optional toppings like green onions or sesame seeds.

Notes

Use fresh vegetables for the best flavor and nutrition. This soup pairs well with crusty bread or rice. Store leftovers in an airtight container for up to 4 days.