Miso-Glazed Carrot and Ginger Soup with Sesame Seeds
A velvety, sweet-savory soup featuring caramelized carrots and a depth of umami from miso, finished with a nutty sesame crunch. This japanese-inspired soups ready in about 40 minutes pairs vegetable broth, white miso paste, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and chopped into 1/2-inch pieces carrots
- 4 cups vegetable broth
- 3 tbsp white miso paste
- 1 tbsp, grated fresh ginger
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 1/4 tsp sea salt
Instructions
- Step 1: Heat 1 tsp sesame oil in a large pot over medium heat. Add 1 lb chopped carrots and 1 tbsp grated ginger, stirring to coat. Cook for 5 minutes until carrots begin to soften.
- Step 2: Pour in 4 cups vegetable broth and bring to a gentle simmer. Cover and cook for 20 minutes until carrots are very tender.
- Step 3: Remove from heat and let cool slightly. Using an immersion blender, puree the soup until completely smooth. Return to low heat.
- Step 4: Stir in 3 tbsp white miso paste and 1/4 tsp sea salt, whisking gently until fully dissolved (do not boil after adding miso).
- Step 5: Ladle soup into bowls, drizzle with 1 tsp sesame oil, and sprinkle with 1 tbsp toasted sesame seeds. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Carrot and Ginger Soup with Sesame Seeds take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Carrot and Ginger Soup with Sesame Seeds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Miso-Glazed Carrot and Ginger Soup with Sesame Seeds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Carrot and Ginger Soup with Sesame Seeds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Carrot and Ginger Soup with Sesame Seeds?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
