Miso-Glazed Roasted Carrot & Sweet Potato Soup
A comforting, umami-rich soup with caramelized roasted vegetables and a hint of miso depth, perfect for chilly evenings. This japanese-inspired soups (vegan, gluten-free) ready in about 55 minutes pairs carrots, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 12 oz carrots
- 12 oz sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp dried thyme
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 1 tbsp fresh lemon juice
- 1/4 cup coconut milk
- 1/2 cup diced red onion
- 2 cloves minced garlic
Instructions
- Step 1: Preheat oven to 400°F. Peel and chop carrots and sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and dried thyme on a baking sheet. Roast for 25 minutes until tender and slightly caramelized, flipping halfway through.
- Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat; add diced red onion and cook for 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
- Step 3: Transfer roasted vegetables to the pot with onions. Pour in vegetable broth and bring to a gentle simmer for 10 minutes to meld flavors.
- Step 4: Remove 1 cup of soup mixture and blend until completely smooth in a blender. Return blended mixture to the pot. Stir in miso paste (dissolved in 1 tbsp warm broth) until fully incorporated, then add lemon juice and coconut milk. Simmer for 5 minutes on low heat without boiling to preserve miso’s flavor.
- Step 5: Taste and adjust seasoning with salt, pepper, or extra lemon juice. Serve warm with a drizzle of coconut milk.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Roasted Carrot & 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 Roasted Carrot & 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 Roasted Carrot & 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 Roasted Carrot & 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 Roasted Carrot & 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
