Simmered Carrot and Ginger Soup with Miso
A velvety vegetarian soup where carrots absorb the umami richness of miso, balanced by fresh ginger and lemon brightness. This vegetarian-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 lb, peeled and sliced into 1/4-inch rounds carrots
- 4 cups vegetable broth
- 2 tbsp miso paste
- 1/4 cup coconut milk
- to taste salt
- to taste pepper
- fresh, for garnish cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion, diced, and cook for 5 minutes until translucent and fragrant, stirring occasionally.
- Step 2: Add 3 cloves garlic, minced, and 1 tbsp fresh ginger, grated, and cook for 1 minute until aromatic, stirring constantly to avoid burning.
- Step 3: Stir in 1 lb carrots, peeled and sliced into 1/4-inch rounds, and cook for 2 minutes, stirring to coat with oil and aromatics.
- Step 4: Pour in 4 cups vegetable broth, bring to a gentle simmer, cover, and cook for 15 minutes until carrots are fork-tender.
- Step 5: Remove from heat, then stir in 2 tbsp miso paste until fully dissolved. If using, add 1/4 cup coconut milk and stir until combined.
- Step 6: Season with salt and pepper to taste. Transfer to bowls and garnish with fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Carrot and Ginger Soup with Miso 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 Simmered Carrot and Ginger Soup with Miso?
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 olive oil from drying out.
Can I substitute ingredients in Simmered Carrot and Ginger Soup with Miso?
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 Simmered Carrot and Ginger Soup with Miso 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 Simmered Carrot and Ginger Soup with Miso vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
