Carrot Miso Sesame Soup

This is a very healthy and flavorful soup that only gets better after it’s been sitting in the fridge for a day or two.  The miso, sesame, and ginger blend together to create a very savory and satisfying dish.  Adapted from the Smitten Kitchen.


  • 2 T canola oil
  • 2 lbs/500g carrots, peeled and thinly sliced (into round disks)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 T ginger, grated (I freeze my ginger beforehand to make it easier to grate)
  • 4 c vegetable stock
  • 1/4 c miso paste
  • 1 T soy sauce
  • toasted sesame oil
  • 2 green onions, finely sliced/chopped


  1. In a large saucepan, cook carrots, onion, and garlic in canola oil over medium high heat, 10 minutes or until onion is translucent.
  2. Add broth, soy sauce, ginger, cover and simmer for 30 minutes, until carrots are tender.
  3. Puree soup (either in batches in a blender, or all at once with an immersion blender) until smooth.
  4. Mix miso with a few tablespoons of water to form a thick paste, then mix into the soup and blend.
  5. To serve, drizzle a good amount of sesame oil on top of each bowl and sprinkle with green onions.

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