Carrot Ginger Miso Soup
with roasted shallots
Cozy up with a bowl of this vibrant Carrot Ginger Miso Soup that’s as nourishing as it is delicious.
Carrot Ginger Miso Soup with Roasted Shallots
This carrot soup is a delightful blend of taste and nutrition, making it a go-to for chilly winter days. With its velvety texture and layers of flavor, each spoonful offers protein, healthy fats, and fiber to keep you satisfied. The subtle umami from miso adds depth while delivering gut-healthy probiotics, and the fresh ginger brings a touch of heat. Rich in vitamin A, it’s not just comforting but also supports eye and immune health.
Pin Recipe
Print Recipe
Servings:
Ingredients
Soup:
- 1.5 pounds carrots cut in ½ inch pieces
- 1 medium onion cut into eighths
- 4 cloves garlic
- 1 ounce fresh ginger skin removed and cut into 4 pieces
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon extra virgin olive oil
- 4 Cups bone broth divided
- 1 Cup nut milk cashew milk recommended
- ¼ Cup miso shiro miso recommended
Roasted Shallots:
- 3 medium shallots sliced thin
- ½ Tablespoon buckwheat flour
- pinch salt
- ½ teaspoon pepper
- ⅛ teaspoon garlic powder
- ½ Tablespoon extra virgin olive oil
Other Toppings:
- ⅓ Cup minced fresh cilantro, basil, and mint
- 1 Tablespoon sesame seeds
Instructions
- Make soup: Preheat oven to 425℉. Place carrots, onion, garlic, and ginger on baking tray lined with parchment. Sprinkle with salt and pepper. Drizzle with olive oil, and toss to coat evenly. Roast for 25-35 min. until carrots are soft when pierced with fork. Turn oven down to 400℉ in preparation for shallots. Let roasted veggies cool 5 min.
- While veggies are roasting, make Roasted Shallots: Add shallots to a parchment lined baking tray. Sprinkle with buckwheat flour, salt, pepper, and garlic powder. Drizzle with olive oil and toss to coat evenly in oil and flour. Spread into single layer. Once veggies are done and oven is cooled to 400℉, roast shallots for 8-12 min until browned but not burnt.
- Add roasted veggies to a blender with 2 cups bone broth (remaining broth will be added later) and nut milk. Set aside.
- Add remaining 2 cups bone broth to 4.5 qt pot and bring to a simmer. Whisk in miso. Add carrot puree mixture and whisk to blend. Cover, bring back to simmer, and cook 10 more minutes, removing cover after 5. Stir frequently. You may need to turn heat down to keep at a simmer.
- Serve topped with roasted shallots, minced herbs, and sesame seeds.
Notes
- To get a smooth velvety soup, make sure your carrots are very soft when testing with a fork.
- I prefer cashew milk for this recipe, but you can sub other nut milk, oat milk, or regular milk.
- You can air-fry the shallots as opposed to roasting them if preferred.
Nutrition
Serving: 1.25Cups | Calories: 189kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 703mg | Potassium: 1410mg | Fiber: 5g | Sugar: 11g
Calories: 189kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Why I Love Carrot Soup
Want another soup that is main-dish worthy?
Give this Minestrone Soup with Sweet Potatoes and Lentils a try!
