Miso-Roasted Carrot and Parsnip Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Velvety soup made with roasted root vegetables and a savory miso finish, offering deep umami flavor without dairy. This japanese-inspired soups (vegan) ready in about 52 minutes pairs olive oil, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, 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

• 2 lbs, peeled and chopped into 1-inch pieces carrots
• 1.5 lbs, peeled and chopped into 1-inch pieces parsnips
• 3 tbsp olive oil
• 1, finely diced onion
• 4 cloves, minced garlic
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp, chopped fresh dill
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs chopped carrots and 1.5 lbs chopped parsnips with 3 tbsp olive oil, 1 finely diced onion, and 4 minced garlic cloves on a baking sheet. Roast for 25 minutes until vegetables are caramelized and tender.
2. Step 2: Transfer roasted vegetables to a pot and add 4 cups vegetable broth. Simmer uncovered for 10 minutes until flavors meld. Puree with an immersion blender until smooth.
3. Step 3: Stir in 2 tbsp white miso paste and 1/4 tsp salt until dissolved. Simmer gently for 2 minutes without boiling. Stir in 1 tbsp chopped fresh dill before serving.