Carrot miso soup

Carrot miso soup

Sep 21 2021


20 mn

Serves 5

I feel like soup season has officially started now, which makes me super happy. I tested out a new one last night and it was a huge hit. I made some croutons for the kids and simply added some leftovers roasted sweet potatoes and tofu in mine for extra texture.
I always serve soup with some baguette or something and also crudités and or cheese platter. This way it is super easy on me and everyone can add in if they need a little crunch or something a bit more filling.


  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 2 lbs of carrots, peeled and chopped
  • 1 tsp of grated ginger
  • 5-6 cups of veggie broth
  • 2 tbsp of miso paste ( I used the white one, more mellow taste)
  • 2 tbsp of olive oil
  • Toppings: croutons, roasted veggies, tofu, goat cheese, feta,....
  • Optional 1/2 cup of plant based milk


Heat up the olive and sauté the onion and celery for 5-6 minutes on medium. Add in the ginger until fragrant then the chopped carrots and sprinkle some salt and pepper (I did 1 tsp of each).

After 4-5 minutes pour the stock, bring to a boil then simmer until veggies are tender and cooked, around 12-15 minutes.

Before blending spoon in the miso paste and puree until smooth.

Taste and adapt seasoning if needed.

Depending what kind of consistency you like you may wan to add or not the plant based milk.

Serve and add in all the yummy toppings for extra texture an flavor!

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