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Carrot Miso Soup with Ginger
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5 from 1 vote

Carrot Miso Soup with Ginger

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.
Prep Time30 mins
Course: Soup, Vegan
Cuisine: American, Japanese, World
Keyword: Carrot Miso Soup, Carrot Miso Soup Recipe, Miso Soup
Calories: 1068kcal
Author: Cookie


  • Saucepan
  • Large cutting board


  • 3 carrots
  • 2 shallot
  • 1 tbsp ginger
  • 2 cloves garlic
  • 1 tbsp miso paste
  • 1 cup coconut milk
  • spring onion
  • 1/2 cup cashew
  • seasoning
  • pine nuts


  • 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.
  • Pour the 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.
  • Take a plate and attentively pour the soup: top chopped spring onion and pine nuts. Enjoy and savour every bite.


Sodium: 812mg | Calcium: 163mg | Vitamin C: 24mg | Vitamin A: 30589IU | Sugar: 26g | Fiber: 15g | Potassium: 1898mg | Calories: 1068kcal | Saturated Fat: 56g | Fat: 87g | Protein: 23g | Carbohydrates: 66g | Iron: 10mg