Miso-Glazed Carrot and Sweet Potato Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, sweet-savory soup with roasted root vegetables and a touch of miso for umami depth, perfect for cool evenings. This asian-inspired soups (vegan, gluten-free) ready in about 55 minutes pairs carrots, sweet potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (15 ratings) Prep: 20 min Cook: 35 min Serves 4 Asian cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Peel and dice carrots and sweet potatoes into 1/2-inch cubes. Toss with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Roast vegetables for 25 minutes until tender and slightly caramelized, stirring halfway through.
  3. Step 3: Meanwhile, finely chop onion and mince garlic. Heat remaining 1/2 tbsp olive oil in a large pot over medium heat. Sauté onion until translucent (5 minutes), then add garlic and cook until fragrant (1 minute).
  4. Step 4: Add roasted vegetables, vegetable broth, and 1/4 cup water to the pot. Bring to a simmer and cook for 10 minutes.
  5. Step 5: Remove from heat. Stir in miso paste until fully dissolved, then blend with an immersion blender until smooth. Return to low heat and stir in coconut milk. Simmer gently for 2 minutes without boiling.

Frequently asked questions

How long does Miso-Glazed Carrot and Sweet Potato Soup take to make?

Total time is about 55 minutes (20 min prep + 35 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 Sweet Potato Soup?

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 Sweet Potato Soup?

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 Sweet Potato Soup 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 Sweet Potato Soup vegan?

Yes — this recipe is tagged vegan, 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

Related recipes