Miso-Glazed Carrot and Ginger Soup with Toasted Sesame
A deeply savory-sweet soup featuring roasted carrots glazed with miso, brightened with fresh ginger, and finished with a nutty sesame seed garnish. This japanese-inspired soups (gluten-free) ready in about 43 minutes pairs carrots, olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 1.5 lbs carrots
- 1 tbsp olive oil
- 2 tsp white miso paste
- 1 tbsp fresh ginger
- 4 cups vegetable broth
- 1 tsp toasted sesame seeds
- 1 tsp rice vinegar
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 425°F. Peel and chop 1.5 lbs carrots into 1/2-inch pieces; toss with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet.
- Step 2: Roast for 20 minutes until tender and caramelized around the edges.
- Step 3: While carrots roast, finely mince 1 tbsp fresh ginger and whisk with 2 tsp miso paste and 1 tsp rice vinegar in a small bowl.
- Step 4: Transfer roasted carrots to a blender with 4 cups vegetable broth. Add the miso mixture and 1/4 tsp salt; blend until completely smooth.
- Step 5: Return soup to a saucepan and heat over medium-low for 8 minutes until simmering gently, stirring occasionally.
- Step 6: Taste and adjust salt or miso as needed. Pour into bowls, sprinkle with 1 tsp toasted sesame seeds, and serve warm.
Frequently asked questions
How long does Miso-Glazed Carrot and Ginger Soup with Toasted Sesame take to make?
Total time is about 43 minutes (15 min prep + 28 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 Toasted Sesame?
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 carrots from drying out.
Can I substitute ingredients in Miso-Glazed Carrot and Ginger Soup with Toasted Sesame?
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 Toasted Sesame 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.
Is Miso-Glazed Carrot and Ginger Soup with Toasted Sesame gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Amazing recipe! The miso glaze is spot on.
- ★★★★★
Perfect for a cold evening. The carrots are sweet and the ginger zingy.
- ★★★★★
The toasted sesame really elevated it. Best soup I've made in months.
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