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Carrot Ginger Soup

Carrot Ginger Soup with Miso and Scallions

With the change in seasons crisp, colorful leaves, pumpkin everything,
and all our favorite soups have been on our minds these days!

Break out your dutch oven and your coziest sweater and set aside
just a few minutes to spend in the kitchen - you're in
for a treat with this vibrant soup.

~

(If you stick with vegetable broth and the right miso paste, this soup is vegan and gluten-free!)

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Carrot Ginger Soup with Miso and Scallions

Soup
2 Tbs olive oil
2 lbs carrots, peeled and thinly sliced
1 large onion, finely chopped
4-6 garlic cloves, peeled and smashed
1 tablespoon ginger, grated or finely chopped
4 cups vegetable broth or chicken stock
1/4 cup white miso paste, or more to taste

Garnish
Drizzle of toasted sesame oil
2 scallions, thinly sliced
4Tbs Rice Wine Vinegar, enough to cover scallions in a small container
1Tbs sugar

Directions:

Heat oil in a dutch oven or a large saucepan over medium heat. Add carrots, onion, garlic, and ginger. Sauté until onion is translucent, about 10 minutes. Add broth, cover, and simmer, stirring occasionally until carrots are tender, about 30 minutes.

For the garnish, combine sliced scallions with rice wine vinegar and sugar for at least 30 minutes. Set aside.

Once carrots are tender, puree soup with an immersion blender or in batches in a blender. In a small bowl, whisk together the miso and half a cup of the soup. Stir the mixture back into the pot of soup. Season with salt, pepper, or additional miso to taste. 

Ladle into bowls and garnish with a drizzle of sesame oil and pickled scallions.