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Carrot Miso Soup is a bright and inviting orange colour dish to enjoy any time of the day. This Japanese miso kind of soup is unbelievably tasty.

Am I obsessed with miso paste? Yes, and again yes.

Since I have discovered this amazing and flavourful ingredient, I got obsessed and in love with it.

Okay, but how does it taste in soup?

It tastes delicious, healthy, colourful, and creamy. Carrot with miso is the best partner. They create a perfect duo, and together they burst aromas and flavours. If you think that it is only perfect for winter, you are strongly wrong. It is so ideal even in spring that some simple ingredients will make your soup look and taste restaurant-like.

When you want a quick and easy recipe, then this soup is an escape as it is flavourful and hearty. I liked that creamy texture that resembles much an ordinary carrot soup. However, miso adds a touch of Japanese taste and feeling, so this is why I like it that much. I adore creamy soups made of different odd ingredients and turning out to be so tasty and lingering. For example, cauliflower soup – you may think that it is not tasty; moreover, it is disgusting. So thought I until I have tried it, it was one of the best tasting creamy soups I have ever tried. You can check my recipe here. Also, you can check other soup recipes such as Broccoli Cheese Soup, Potato Soup, Asparagus Soup, and others.

Carrot Miso Soup pairs great with anything as it has a naturally sweet flavour and is quick to make. I adore such creamy soups as they are healthy, less caloric, and inviting. Here you can garnish with anything you want and make it your version. I have topped some pine nuts and spring onion, but here you can decorate your way. You can also add some cheese or tofu cheese to this soup to make it more interesting and delicious. I have skipped any diaries as I wanted it vegan and natural.

Which miso is best for soup?

Miso is a kind of Japanese paste that makes dishes taste another level. You can check some miso recipes we have already made: Miso Scalloped Sweet Potatoes, Carrot Miso Pasta that was fantastically delicious, and now the soup.

According to some researchers, white miso is one of the best options; however, I found only the orange miso paste that paired great with any ingredients. The white one is much healthier, milder, and sweeter, so if you use the white one, then don’t worry about the taste and look.

The ingredients:

3 carrots
2 shallot
1 tbsp grated ginger
2 cloves of garlic
1 tbsp miso paste
1 cup coconut milk
Spring onions
½ cup cashew
Pine nuts for garnish

How to make Carrot Miso Soup?

Easy, simple, quick, and a bunch of ingredients and your carrot miso soup is ready to be savoured.

Some simple ingredients that you probably have available in your fridge and a little imagination.

Take a large cutting board and start peeling and chopping all veggies.

Toast ginger and garlic in a large saucepan on medium heat.

Add shallots and carrots and saute for about 10 minutes. Add the seasoning such as salt, pepper, and garlic powder. You can watch the video below.

Pour water, add miso, and cashew and reduce the heat to low and simmer for about 10 minutes, or until carrots are soft and tender.

Pour 1 cup of coconut milk, and with the help of a blender, puree the soup right in the pot. Turn off the heat and adjust water or coconut milk if your soup is too thick. Adjust seasoning at liking.

Because the soup has a naturally sweet flavour, you can add more seasoning and garlic for a moderate taste.

Take a plate and attentively pour the soup: top chopped spring onion and pine nuts.

Now you can enjoy and savour every bite.