carrot soup with miso and sesame

I hadn’t meant for this soup to be so quintessentially early January — that would be, virtually fat free, dairy free, gluten free (miso dependent), vegan and the very picture of healthful do-gooding. It’s about one cube of tofu away from earning a halo or at least being surrounded by singing cherubs. In fact, if you advertised a soup to me with all of those qualities, I’d probably run in the other direction because I am a dietary heathen, and I love butter, even if overdoing it in December now requires it in moderation. For the rest of time.

looks like january
carrots, trying to be artsy

In fact, the reason why I made this soup is because, in general, I don’t find carrot soups all that interesting and wanted to challenge myself to make one I’d love, and eat often. I turned to one of my favorite dressing recipes for inspiration — the ginger-carrot-miso awesomeness most of us know from sushi restaurants — and decided to mash up a miso and carrot soup.

ribbons of peels

not the afterlife; just a fogged lens

Usually when you finish a soup like this — and by “like this” I mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn’t want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions. The soup is good without them, but with them? It all comes together harmoniously, dancing off into a 4:40 p.m., 27-degree sunset. Goodness, that sounded depressing. But I promise, it’s a lot less so with this soup on the stove.

miso-carrot soup

Soups, previously: Baked Potato Soup, Roasted Tomato Soup with Broiled Cheddar, Mushroom and Farro Soup, French Onion Soup, 44-Clove Garlic Soup and many more.

This would go great with: These. Clearly, I shopped for them at the same time.

One year ago: Chard and White Bean Stew
Two years ago: Southwestern Pulled Brisket and Caramel Pudding
Three years ago:Potato and Artichoke Tortilla
Four years ago: Viennese Cucumber Salad
Five years ago: Really Simple Homemade Pizza

Carrot Soup with Miso and Sesame

Usually, recipe writers urge you to season food throughout, building layers of flavor. Here, don’t. The miso we add at the end is very salty and it’s safest to decide how much seasoning your soup needs after that.

Note: This soup is “gluten-free” with a large caveat, and that is that most miso is in part from barley and is not gluten-free. You will need to seek out a miso brand — such as this shiro miso from Eden — that is clearly marked as such for it to be good to go.

New to miso? This here is a fantastic primer.

2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste

To finish
Drizzle of toasted sesame oil
2 scallions, very thinly sliced

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.

Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.

Pickled scallions? I didn’t do this in the end, but was tempted to lightly pickled the scallions by letting them hang out in a mixture of 6 tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon of Kosher salt (I use Diamond brand, use less if you’re using Morton or another, which are more dense) and 1 1/2 teaspoons sugar for a while before using them as garnish.

Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

373 comments on carrot soup with miso and sesame

      1. Sara Skelton

        Has this ever been tried with a bit of beef stock? I have a quart of frozen homemade beef stock and need about 1.5 cups for another recipe. But then I’ll have 2.5 cups of unfrozen stock! I really need to freeze my stocks in smaller portions…

  1. I love this! Soups are pretty much my favorite dinner to make, and I’ve never made a carrot one (tough I’ve wanted to). Love the simple flavors here – can’t wait to give it a try!

  2. tree town gal

    I’m with Molly — I feel as if the holidays continue with all these wonderful posts and frequent new photos of Jacob. While I adore your writing, your spirit, your humor, your explanations… I keep coming back for a snapshot of that little buddy.

  3. I’ve been munching on carrots lately a lot and now I totally fancy a bowl-full of this carrot soup. It looks really delicious and I love that you used toasted sesame oil:) Yum! Happy New Year, Deb. xo

  4. Kathleen B

    I’m laughing right now because – and I think this is a mistake – you said that “cream, creme brulee, or sour cream” usually go in to the soup at the end. I read it three times before I thought, “huh…I wonder if she means creme fraiche…”

    Do you have something on your mind?

    1. deb

      Kathleen — I just caught that a minute ago! Okay, here’s the goofy reason: I get so tired (woe is me) of adding all the ASCII/HTML codes to commonly used French and other words that I keep them all in a document where I can easily cut and paste them as I need them. I just, um, grabbed the wrong line. :)

  5. This seems like the perfect antidote for all the cookies, champagne, and other holiday foods that I indulged in over the past 6 weeks. And it’s a lot more interesting than carrots + hummus which has been my go-to way to eat veggies lately. Happy 2012! :)

    1. deb

      Sara — Yes, I had some really old carrots in the fridge, big stew ones, and decided to skip them and buy new skinnier ones with the green tops. They’re much sweeter/more flavorful.

  6. vickyb

    Ooooh, delicious! My husband and I do Japanese January every year (just japanese food, which I not only love cooking but also is a good, tasty health kick after a full-on December!) This will be a fabulous addition to my menu this month – sometimes something a bit more hearty than a clear soup is required for lunch in this weather!

    Happy new year, and thanks for posting!

  7. Susan

    I love how you use scallion-o’s as a garnish instead of chives. They are more dramatic, visually, and I think they add such a lovely fresh snip of flavor. (stop dodging it and get that damn book done if for no other reason than to get into a better blogging rhythm with (more complex) recipes you can share…I’ve missed you..and that…here!) Yeah..pretty pushy of me.

  8. Kathleen B

    Holy cow, that’s brilliant. I use those too, for Arabic transliterations, and most of them don’t have keystrokes so it’s such a pain. I’m glad I said something, because you’ve just made writing my master’s thesis that much easier (I, too, am avoiding something…) Thanks!

  9. I really need to get around to making carrot soup before I use up all the carrots that are still growing in my garden. Love the Staub photo, with the halo-y, singing cherubs effect around it.

  10. Regan

    I have heard at least one chef on every season of Top Chef laud the merits of the sunchoke. This, previously unheard of, tuber was all the more intriguing when a quick internet search revealed that it was also called a Jerusalem artichoke. Therefore, I excitedly bought a pound on impulse after spotting them in my Whole Foods and am now at a loss as to what to do with the things. In all the glory of the internet, few rated or reviewed recipes exist that use the sunchokes as more than a filler or garnish. Pureeing them into a soup defeats the whole purpose of tasting the foreign vegetable. Checking out the recipes on Top Chef (where I heard about the freaking things to begin with) yields fifteen unrealistic gems such as “Achiote-Marinated Cochinta Pibil with Sunchoke Puree and Crispy Pigs Feet”. Before I simply toss these bad boys with some olive oil, salt, and pepper…do you have a method of preparation or recipe that you adore?

  11. It is totally winter soup weather here and though I made squash soup yesterday, I want to make this today, or at least very soon. Thanks for the great recipe!

  12. Theresa

    Deb – writing out a shopping list now so I can make this soup tonight! Worried that the store won’t have miso paste though. Any suggestions for substitutes, or is this one of those things that can’t be replaced?

  13. Cassandra

    You could probably add in a cube of tofu and puree it with the rest of the soup as well. Since tofu has a very neutral flavor, I don’t think it would change it too much. Love the part about the cherubs!

  14. Taya

    This looks great! I have some red miso paste at home and was wondering if that would be an acceptable substitute for the white or if it would change the flavor too much. Thanks!

  15. debinsf

    By any chance, can you recommend a packaged vegetable broth that you like? I don’t use them much and even the one (one!) I tried to make came out awful. I’d love to make this tonight, and not have to put up a broth pot today…

  16. We get the best carrots here in Fairbanks. So sweet lots of people call them candy carrots. I’m always looking for more carrot recipes as I buy about 30 pounds to get me through the winter. I’ll be trying this one for sure! Happy New Year Deb!

  17. i am so not a carrot fan, but as soon as you compared it to miso salad dressing, you changed my mind. and, love the third picture with the carrots standing – so pretty.

  18. Ok, next week we will be having those cute little meatballs along with this soup for dinner. Can you recommend a side dish or side salad for these from your site? For some reason, when not an appetizer, the meatballs will seem very lonely without a side on the plate. Thanks!

  19. Yesterday I was wanting to make something with miso in it since I’d bought some last month. Also was given an immersion blender for Christmas that I’ve been wanting to use, so this is some great timing! I might try pickling the scallions.

  20. It’s a soup day here in the bahamas. I just made this for lunch. Three of us polished it off. I served it with brie and cranberry chutney panini. Yum.

  21. Hi Deb. I am going to give this soup a try. I have loved everything else that I have made from your blog, so I know it will be a hit with me.

    I have never been a fan of carrot soups either but I just made this curried parsnip (which is a cousin to the carrot) soup and absolutely loved it.

    2012 is about trying new things so I am going to give this recipe at try. Also, I have never tried miso paste before so that will be something new to try as well.

  22. mmwiley09

    Hi Deb. This recipe looks delicious. I’m going to try it tonight. I’m wondering how many servings does this recipe yield?

  23. Deb, this is my ideal carrot soup. I agree, it can be a bit bland without the help of a star ingredient like ginger, blood orange, or even miso and sesame oil like you’ve added. Looks bright and delicious. Cheers.

  24. katheryn

    I just discovered a very similar version of this soup earlier this week and it seems you read my mind. I omitted the ginger and added a dash of soy sauce to bring out the miso, though I love the idea of sesame oil.
    I eat this either garnished with dill or thinned out with vegetable broth and some udon noodles. Delicious!

  25. Susan B.

    It was because of your carrot/miso/sesame salad dressing/dip that I bought my first ever tub of miso. And now I’m going to have to go get another – but this time I have two recipes to use it in! This looks amazing and I wish there was a pot of it on the stove right now! Happy New Year to you and your family!

  26. Mariza

    Just made this for dinner and it was FANTASTIC. I had 3 carrot soup recipes to choose from but the miso and sesame in yours won me over. I used 2 tbsp of ginger but honestly, I could’ve used more. I (unfortunately/lazily) had to use bouillon cubes for the stock and I think I would use less next time so that it tastes more “carroty”. Thanks for the recipe. This is going into the regular rotation.

  27. I could eat (toasted) sesame seed oil by the spoonful. I can’t wait to make this soup. I’m all for procrastinating on the book if it means more posts, but if the release date gets pushed back I might cry.

  28. Thank Goodness!!! I knew there was a reason I made maple-walnut cake (using all my walnuts) instead of carrot cake today!! Because my carrots were holding out for THIS! Can’t wait.

  29. Emily

    This sounds great! One question – why add the miso at the end, rather than cooking it in with the carrots? Seems like cooking it along with might allow the flavors to meld together better… Am I missing something?

  30. I was looking for something to make for dinner tonight, without needing to venture out to the store in the cold, and this is perfect! I think I’ll serve it over some leftover rice, to avoid having to make anything else to go with it :) Thank you!

  31. Malika

    I saw your recipe earlier today, and made this tonight for my husband and daughter! Thanks so much for the recipe. I followed your recipe to the T, peeling and slicing young carrots, they were so sweet. I pickled the scallions and we loved it! Even my picky 2 1/2 year old daughter loved it. She also got to “help” me make it. ;)
    Oh I did make one adjustment, I had chicken stock on hand so I used that, not vegetable stock. I wonder if leaving the stock out all together would work too? since miso can make a stock? Have you made it like that? I didn’t add any salt or pepper, didn’t feel the need.
    We really love how healthy it is too-so nice to have a delicious soup without butter/or cream. I often find carrot soups too sweet-but this one is perfectly balanced with the miso, and with the garnish of sesame oil and pickled scallions, the taste is very sophisticated. For all you readers out there who think this sounds divine, it is!!!!! thanks again for another great one Smitten Kitchen!

  32. Akua

    Thanks so much for this post! I’m currently doing the 21-day Daniel fasting so this soup fits my fasting diet perfectly!! Thank u!!

  33. Amy

    Made this for dinner tonight — DELICIOUS! Also surprisingly rich, didn’t miss the butter or cream. I couldn’t find white miso, but the miso I found (brown? red? not sure, it didn’t say, but it was sort of a brownish/redish color) seemed to work just fine. Now that I spent $6 on a tub of miso, I will be looking for other uses for it! Or making a lot more of this soup for the freezer!

  34. Susannah May

    This soup sounds amazing! Equally amazing-sounding is the caramel pudding you linked to as the recipe from two years ago. But, alas, when I click the link, it takes me right back to this post. I know I can find the caramel pudding recipe in your archives, but I just wanted to let you know about the bad link. Keep up the great work – this is my favorite blog! :)

  35. Anita

    What do you think of powdered ginger? I have that, but use so little fresh that it’s not worth buying a root. How much, would you estimate?

  36. Suzanne

    I made this for dinner tonight and it was great. In addition to the scallions, I sauteed shiitake mushrooms in the toasted sesame oil for the garnish. It was a nice change from my carrot/sweet potato ginger soup.

  37. Vashon Island

    As per Emily’s question -According to Deborah Madison’s “Vegetable Soups” miso should not be overheated and especially not boiled, it quickly degrades in quality. That’s why it’s not recommended to add miso to the portion of the soup that you plan on freezing. It’s best to add it after the soup reheats.

    1. deb

      Emily — What Vashon said (thanks!). Yes, you should add it at the end for that reason. The soup should be rewarmed gently. I will clarify that in the recipe.

      Ellie — I’ve bought it at Asian markets, though I am sure WF sells it too.

      Anita — Powdered ginger should work. I think I’d start with a teaspoon or two, add more if needed.

  38. Jo

    It looks AWESOME! and like you, I’m not a fan of carrot soup!
    I just might give this a go because I love miso and I can somehow imagine how it will add that needed spark to an otherwise boring carrot soup. =D

    and most importantly, no cream! *looks at expanding waistline*

  39. I too love that ginger carrot miso combo (and that carrot dressing at Dojo’s). This soup looks like heaven in a bowl to me. Thanks. I needed this recipe.

  40. Gerri

    Thanks so much for a delicious sounding recipe for a creamy soup that is dairy-free. I’m very lactose intolerant & miss all the creamy soups (which also usually happen to be the soup of the day at restaurants!) . I can’t wait to try this. Love your beautiful blog & recipes.

  41. Ellie B

    Where do you buy toasted sesame oil? I have a wealth of good Asian markets near me, but I’ve never seen the toasted oil at any of them. I’d rather buy from a small market than Whole Foods if I could, but I just can’t find it.

  42. Rissie

    I made this last night for dinner and I was very impressed. Other carrot soups I’ve tried tasted like baby food. This one was very rich and flavorful. Thanks for a great dinner (and two lunches)!

  43. Perfect for a happy new year! I used up the remaining holiday day butter on Organic banana Bread, sort of a healthy compromise. My Croation Grandma always ate only half of anything, and it seemed to do the trick.

  44. There’s a Szechwan Carrot Soup recipe from Gourmet I like to bastardize–sub coconut milk for the regular, plus a few other method modifications. I garnish with the scallion as well, and a sprinkle of black sesame seeds looks lovely. The ginger, chili flake, and the peanut butter (!) are what really make the soup, though. I haven’t made it in quite some time, but I feel like that is going to change this afternoon.

  45. I’m with you on all fronts — I too find carrot soups boring but love that carrot-ginger dressing. This one sounds pretty great; perhaps my annual post-Christmas Mortification of the Flesh need not be quite so mortifying!

  46. t

    I tried this recipe last night. Unfortunately, I couldnt find any miso paste at the store but none the less it still turned out hearty and delicious. So good in fact, that I am currently slopping up the leftovers at work. A truly excellent start to a New Year in the kitchen, thanks!

  47. Weirdly I am developing a carrot-miso recipe too – carrot and millet souffle, with ginger and miso ‘gravy’. Love the unctuous, yet virtuous look of your soup. Miso is always a winner with me. Tiny baked ‘croutons’ of tofu on top would actually be quite nice..

  48. Lovely color.

    And it’s vegan too. That’s just gravy.

    Deb — if you like pickled scallions, you might consider puréeing a little kimchi the next time you make this soup. In fact, I use it for just about anything that needs an extra touch of “oomph”.

  49. Oh wow! This looks fabulous. Yesterday I made quite a tasteless courgette soupe, and quite frankly have just realised what it was missing, MISO!!! Fabulous, thanks for sharing.

  50. liz

    This looks great! I wonder if the carrot could be replaced with another rood veggie? My fiance has a carrot allergy. I know,it makes it a whole new recipe, but I wonder if parsnips would make a nice sub. If not I may just make a batch of your original recipe for myself. :)

  51. I adore carrot soups and one of my favourites is a Scottish inspired carrot & ginger soup which is so warming on a cold day. I had never thought about pairing miso with carrots but I can definitely see how the two would work really well.

  52. Savannah

    I couldn’t find miso paste and I wanted to try this right away, so I took the sesame idea and just added some tahini to the mix and it was delicious! I also added some greek yogurt for the creaminess without any of the actual fat, and extra protein to boot. Lovely.

  53. Just made it and YUM! Simple flavors I love that.
    I did take a bowl out and “play around” a bit with some local raw honey, a splash of pickled ginger liquid, and some chopped pickled ginger on top it was delicious and certainly satisfying!

  54. Nicole

    I made this last night for my boyfriend’s father. We’ve been trying desperately to get him to start eating healthier, but he’s a tough audience. I was bracing myself for a slew of “rabbit food” jokes, but instead he asked for seconds! He loved it!

  55. Oh, how lovely! A bright soup for a cold winter day :-) I’m quite excited that it is inspired by carrot-ginger dressing. I love that stuff!! ~Ruth

  56. Deidre

    I made this for dinner tonight using red miso, which was all I could find. It was really tasty! My only tiny quibble was that I found it a bit salty. Next time, I would either dial back the miso or use low-sodium vegetable broth. But it’s definitely another keeper. Thanks Deb!

  57. I made this tonight, and it was delicious! I served it with some of those sesame rice crackers from Whole Foods. So easy and I felt virtuous, like you said. I used regular sesame oil because it’s what I had, and while I haven’t had toasted to compare, I can confirm that my husband and I took down the whole pot, so it couldn’t have suffered too much. This will go into regular winter soup rotation!

  58. Bella

    Why do you go to the effort of thinly slicing the carrot if you will puree the soup anyway? Can’t you just coarsely chop it and cook it for a bit longer? That’s what I will do, but I wonder what your reasoning was. Great post and beautiful photos as always!

    1. deb

      Bella — More surfaces to caramelize, quicker cooking. Bigger hunks of carrots could have you cooking much longer too.

      Deirdre — The darker the miso, the saltier it is, FWIW next time. The post I link to in the recipe’s head notes can give you more information about the different misos.

  59. Laurel

    Made this tonight for dinner. Added a potato to add some structure to it, a little brown sugar, soy sauce, and sriracha, and it turned out well. Garnished with garlic croutons that I made in the oven because I thought it needed a crunch element and was really glad I did so I’d recommend that.

  60. It looks lovely! As a Swede living in the UK I made my very own carrot and coriander soup a while back and fell in love with carrot soups. Will definitely try yours too!

  61. I enjoyed this a lot. I actually added about a cup of red lentils with the broth after the onions softened to give the soup some protein and a bit more heartiness. It was the perfect cold-night dinner.

  62. virgingirl

    Oh for so long, I have been so, so, SO smitten by your kitchen. And it’s about time 2012, I told ya that! Not only have I treated myself by following your recipes, so has my daughter who lives part time in Italy. The first thing she made her “other” family was your Raspberry Ricotta Scones. They fell in love, not only with her of course, but her ability to produce yummy delicious treats! My Miso Carrot Soup, literally is simmering. I am pickling my scallions and waiting for the last step. I know…I will love it. I love the balance between healthy hearty recipes, and the way you also indulge with full fat, full flavor recipes also. Thanks for being my “go to” website for recipes for every day AND for special occasions. I’m a baker in disguise. Healthy Happy New Year, Jodie aka Virgingirl, living…yep in the Virgin Islands, and making hot soup!

  63. this recipe and the miso primer couldn’t have come at a more perfect time! I recently bought a bag of white miso from an Asian grocery store for the Bon Appetit Food Cleanse and I was wondering what more I could do with it. Unfortunately, I got sick this week so both the cleanse and this recipe will have to wait, but thanks to the primer now I know my miso will be good for a while! It will also give me more time to find other recipes since the one-size bag holds many 1/4 cups. How long do you keep your miso for?

  64. Katy

    Made this for the BF and I the other night… Totally wonderful. I ended up doubling the ginger and the miso, and also added a tablespoon or so of lemon juice to brighten it up just a bit. Even better as leftovers the next day, but definitely do not skip the toasted sesame oil! It makes the whole thing just sing…

  65. Sarah C.

    My family has recently gone vegan, so I’m always on the lookout for something truly tasty and satisfying and not just a pile of lentils and grains (not that there’s anything wrong with that… This soup just rocked my world. Seriously. Thank you!!!

  66. this is what’s for dinner- along with a simple Martha Stewart pot sticker recipe, using more of the scallions and ginger of course! ;) Yummo!!! thank you. I’m excited to try something new!

  67. Emma

    Oh, yum. Had to make it immediately. Stopped on the way home for ginger and scallions, but had overestimated the quantity of carrots in my fridge, so I did a carrot-parsnip blend. Your mention of a tofu cube made me think they would be a good accompaniment, and I had some nice lemony baked tofu left over, so I cubed it and we had it as a third garnish,with the sesame oil and scallions. I didn’t have stock, so cooked the veggies in water, but after adding the miso I thought it still needed a bit more depth of flavor, so I added some Better Than Boullion. I sliced the carrots and parsnips thinly with a mandoline, so was able to halve the cooking time. My 4-year-old and I both liked it! The parsnips went well with the other flavors, but next time I will try it with just carrots.

  68. I just made this AND IT WAS AMAZING! My only change was adding a scoop of tahini when I was blending the soup because I was sad to see only sesame oil drizzled on top. Other sesame-obsessed people might try the same next time.

  69. man, my only criteria for food, come january, is that it be vivid and knock-your-socks off and AMAZING. cream or no, couldn’t care less. this sounds like a home run.

  70. anna

    Hi Deb, I have been following your blog on and off for around a year. I live in Hamburg, Germany. Although I already tried some of your recipes (the Chili con Carne, the pumkin soup) I never felt an urge to comment here. But now I really have to say it out loud: This soup is fantastic!!! It really brings to life the best combination with carrots ever: ginger, sesame and soy. I had never heard of roasted sesame oil and used regular sesame oil instead but it still worked.
    Thanks a lot for this! And yes, it is the perfect soup for a “light January” after the festive season.
    Excuse my bad English but I had to say this!

    Best wishes from sunny Hamburg

  71. Rebecca

    Deb – I made this with what I thought was vegetable stock from my freezer, only to realize it was leftover shrimp stock! Still turned out pretty nicely – loved that mellow miso flavor.

  72. izzy

    can’t wait to try this recipe! i am obsessed with your site. question/clarification i wanted to bring up: i bought regular sesame oil from an asian market for this recipe and am only now noticing that it doesn’t specifically say “toasted.” ‘is there a huge difference?’ i wondered. so i checked this thread on chowhound:

    it says that says that if the oil is dark and sold in a small bottle, it is toasted, even if it doesn’t specify. the major difference is that toasted sesame oil is meant to be used as a seasoning because of its flavor and low smoke point. light sesame oil is sold in larger jugs, light in color, and meant to be used as cooking oil.

    so i think i have the right oil. does this sound right deb/smitten community?

  73. Nicole

    oddly and surprisingly, I didn’t care for this, but most likely due to my own misbehavior– I think I may have browned the onion a speck too much and unintentional dialed down the ginger. I’ll try it again some other time.But to other cooks– do not skimp on the ginger.

    Re: sesame oil– you can taste the difference. The toasted simply tastes toasted!

  74. I love that carrot dressing, but this soup came out tasting pretty boring to me, even if nicely salty from the miso. Maybe simplicity is restorative this time of year, but we couldn’t help but doctor it with some coriander, Sriracha, and a splash of lager. Sounds weird I’m sure, but it ended up tasting really nice after our ministrations.

    Will say that the sesame was a welcome touch!

  75. Carol

    Carrot soup is one of my favourites so I made this right away. My family scarfed it down and then my husband said “what’s in here?” They could not identify the miso, even though I use it often. This soup is delicious, packs a nutritional wallop (try to use non-GMO organic miso) and is economical to make. A real winner.

  76. april

    I love everything from Smittenkitchen that I’ve made, including the double choclate torte that sounded impossibly hard but was incredibly delicious! For this soup, I thought it was too much miso, but I’m a little averse to salty. I would do a little less next time. Thank for the great recipes Deb!

  77. seriously amazing! and you’re right. the sesame oil makes it. totally. Made martha stewart pot sticker recipe- very simple, used some same ingredients- and they made a perfect companion. :) Thanks!!!

  78. Made it tonight and it came out delicious. White miso paste gave a very nice deep flavour to the soup. I used a bit of soy sauce instead of salt and completely forgot about ginger. Next time I will try not to skip any ingredients ;)

    Thanks for a simple and yummy recipe, Deb! I am definitely adding it to my favorites.

  79. teri

    i am making this now, smells so good. i only had brown miso in the fridge, so i think based on comments i will add less. but wondering how much you would put in if you used something other than white miso

    what other uses are there for white miso??

  80. Caitlin

    Wow I made this last night when I had a series of visitors passing through. I made everyone have a bowl and they all loved it, one person said no one had ever made her a soup like this. And a confirmed miso hater licked the bowl. So amazing and easy to make THANK YOU.

  81. I made this with the 1/4 c. miso and thought it was too salty (probably the fault of my overly hot “low” setting which probably reduced the liquid much more than intended)…but I fixed the saltiness by adding about 1 c of fresh carrot juice. Delicious!

  82. I made this last night along with your scallion meatballs and we adored every bite. To boost the ginger flavor in the soup, I grated in some fresh ginger at the end and it was so good! This will be a regular in our dinner rotation for sure!

  83. We also had sauteed snow peas and shiitake mushrooms tossed with a little butter and sesame oil. They were a great side dish for anyone who wants a little green and crunch with the meatballs.

  84. i just made this with leeks instead of onions and water instead of vegetable broth and it came out great!! also, i added 1/2 cup of water at the end because it got a little thick. it tastes like i’m eating a dumpling. haha. love healthy soups like this!

  85. Maggie

    I just made this and it is delicious. I used a homemade salt-free chicken stock and found I needed more miso to get a nice flavor (also added pepper but no salt). I wish I had read the comments though because I’m going to be reheating this for lunch at work and will have to try to rewarm it gently in the micro. Also, next time I would definitely heed your advice to double the ginger! Thanks for another great recipe.

  86. Amy

    I made this soup with sweet potato and red pepper added to the carrot. I may have overdone it with the miso a bit. Still very tasty and warming soup for winter.

  87. rissie

    I made this soup to spec, and man, what a delicious soup it is! Super easy for a cooking noob like me too–and cheap ingredients to boot! Surprisingly good with homemade crumpets, I might add :)

  88. Sara

    Made this last night- so simple but delicious! I found the pickled scallions to be a fantastic addition- they definitely added some nice bright vinegar flavor. Thanks Deb, this one’s a keeper in my house!

  89. Hi Deb,
    I made this soup last night. I used 1.5 lb carrots and I added some water (in addition to the quart of stock) to thin it out. The toasted sesame oil makes all the difference in this recipe. Without it, this is just a carrot soup. Once you add the oil and the sliced scallions, you can’t stop eating it! Oh, and I also sprinkled some shichimi togadashi on top! Yum!!! Thank you for the delicious recipe!

  90. T

    I HIGHLY recommend pickling the scallions as you offered — that vinegar gives it just the right dash of tartness to the soup, thus perfecting the salad-dressing inspiration taste. This is a delicious recipe, thanks!

  91. sb


    What brand of veggie broth do you use? I haven’t found one that I really like if I’m too lazy to make homemade. Thanks!!

  92. Michelle from Canada

    Delicious! The miso transforms liquid carrots into a wonderful soup, and I agree with you 100% about the sesame oil. The miso I used was mugi miso, the dark kind. I used just as much and it was perfect.

    I can’t wait to buy your book!

  93. This is the best for a family. I am Type 2 diabetes and considering cooked carrot have high GI I keep off but insist on my kids veggies are the best. It’s the best way to encourage them to fight obesity.
    I will try this. Thanks

  94. Becky

    I saw this recipe and I really wanted to try it — but I didn’t want to use up all of our raw carrots, since they’re a snack and lunchtime staple for my fiance and me. So I skimped on the carrots (so we’d have a few left to last us the week) and then tossed in a peeled and chopped sweet potato that was ready to be used up. The result was fabulous — we both loved it! I can’t wait to try the recipe again :-)

  95. tayuri

    Wonderful recipe! I love this variation on the classic carrot-ginger soup recipe, esp. the sesame oil and scallions at the end. The colors of this soup are so vibrantly beautiful. :)

    1. deb

      Adiernneleigh and others looking for miso paste — Sometimes, it can be in the Asian section of a grocery store. Other times, in the fridge section (it’s kept refrigerated). You can also find it at Asian specialty stores, if you have one nearby, and sometimes other ethnic grocers. I am not sure if Whole Foods or the like sells it, but wouldn’t be surprised if they did.

  96. Chelsea

    Hey Deb,

    Thanks for the tips on miso. I had to use a miso soup mix, which was a mediocre substitute, but I also added a little soy sauce, and that seemed to work well.

    I also doubled the ginger and added a little bit of cayenne. YUM! This is the perfect post-holidays winter soup — thanks so much for posting!

  97. Marisa

    Deb, I just made this soup and it was fantastic! Thank you once again for the high quality recipe. I consistently LOVE everything you post!

  98. sofia

    Okay, I’ll try it based on the fact that we also generally find carrot soups uninspiring and you generally have such good taste. Plus, I’ve been wanting to explore miso more. :)

  99. Analie

    I’m not a huge carrot person but this is soooo good! Finally a delicious option to make for vegan friends that I can also appreciate. :)

  100. shellip

    oh wow. seriously. how does something so virtuously healthy taste so smooth and sumptuous? i know healthy can be delicious. but this is rich and oh soooo good. i see i’m not the only one into multiple o’s. discovered smitten kitchen thrpugh the chocolate pear cake. this my second recipe from this site. two for two, both real keepers. looking forward to trying some more. noticed something this week – no recipes with spinach!

  101. Deborah

    Just made this but I either put in too much miso or my miso was saltier than other miso. Any suggestions on how to cut the salt/miso? More stock? Another batch of carrots and onions?

  102. Michelle

    It’s all about that tiny little drizzle of sesame at the end. It elevates this soup to something indescribable. Lovely – thank you!

  103. shellip

    what on earth was i thinking? just found a whole lot of spinach recipes on your index.who knows why i couldn’t see them last time i looked. god bless you for all the wonderful food you help us make.

  104. Kate

    I made this soup on Sunday, and it has fed my vegan husband and me all week so far! Delicious and really satisfying. I used the large ugly carrots from the bulk bin of the store — still came out great. Thanks for this lovely recipe!

  105. Elizabeth

    This soup is sitting on my stove, waiting for my husband to get home and it is just delicious! The perfect supper for the first snowy evening of the year. Thank you for the recipe!

  106. Jade

    I have been a long time visitor to your blog and tried and loved your recipes. Thought it was finally time to say hi! This soup was fantastic-so simple and delicious. Keep up the great work :)

  107. Emily

    This was amazing — I think the best carrot soup I’ve ever made! I used the higher amount of ginger, and it was perfect. My only comment is to go light on the sesame oil, which I thought had the potential to overpower the other subtle flavors. I’m not even sure it needs the sesame oil at all… SO Good.

  108. Kate

    I’m generally not one to comment, but this was AMAZING. I made the pickled scallions – excellent! – and, for a bit of extra protein, poached some salmon, put the salmon in the bottom of my soup bowl, and ladled the soup on top of the salmon. Really, really delicious – and I thought I didn’t like cooked carrots!
    Thank you, Deb!
    And p.s., I purchased white miso from Whole Foods (I live in Seattle).

  109. LeAnn

    This was sooooo good! Simple to make, but very tasty, which is the best combination in my book. My 11 month old grandson ate it up like there was no tomorrow! Will definitely make this again and again!

  110. Elysse

    This was amazing! I made it for dinner last night and my husband and I couldn’t stop talking about how good it was. I second Emily’s comment above, that you should go light on the sesame oil. Don’t leave it out though! The flavor it adds is wonderful. I probably used about 1/4tsp per bowl, which was perfect.

  111. So I made this soup for Friday night dinner – with the marinated scallions – and it was a huge hit, even with the carnivorous types who tend to wrinkle their noses at dishes that seem too ‘healthy.’ The miso makes it taste wonderfully rich and special. I’ll be making this soup often.

  112. we made this last night along with the turkey meatballs. my boyfriend took the soup and i did the meatballs and it was fun and super yum! thanks for the great recipes!!!

  113. This soup was amazing! I added squares of tofu to give it some protein, and it was a huge hit with my 8 year old, who desperately wants me to make it again just a week later. Thanks for sharing this recipe.

  114. Eating this soup for lunch right now, and it’s SO good! I added a little swirl of plain greek yogurt to mine and it made for a really nice balance with the rich sweetness of the carrots. Thanks for yet another amazing recipe!

  115. Courtney

    I just made this soup tonight for dinner along with the scallion meatballs with ginger-soy glaze and I’m happily full as I write this. First off, finding miso in the supermarket felt like hitting the lottery for me in poo-donk NJ. It was in the Asian/Organic refrigerated area. There are so many exciting and interesting things about this dish. It’s so filling but so healthy as welll. I love love love your blog Deb. After we’d finished this amazing meal my husband said, “That smitten kitchen woman really always gives a home run.” I just couldn’t agree more!! You’re fabulous!

  116. Ellen

    This is so perfect! I’ve been wondering what to do with the miso in the fridge, and also bought an armload of carrots at the farmer’s market on Saturday. This recipe looks delicious, healthy, and easy to make. Can’t wait to try it.

  117. Faye

    Ung, this was so fantastic. Perfect, perfect, perfect on a cold, rainy day. I was a bit short on carrots so I used only three cups of stock, and ended up adding a bit of extra miso. Absolutely heavenly.

  118. Leigh

    I made it last week for book club and it was a bit hit! I put in extra miso which really added to the flavor. For the leftovers, I pickled some scallions (with white wine vinegar, sugar and sea salt – soaked them for a couple of days) and they really did add a fabulous touch!

  119. alex

    I made this tonight (cold & rainy). It was delish and screamingly healthy. I did not have sesame oil and did not want to go out in the cold for provisions so I just added a little five-spice powder to keep with the Asian theme.

  120. I love this, and how it is such a relatively quick dinner option. I now have a really wonderful set of knives (yeah, holiday gifts), so I don’t have any excuse not to do the chopping. Yum!

  121. I made this. I very rarely actually follow a recipe but I decided to in this case. I pickled the green onions and honestly made it so much tastier. I love sesame oil but for some reason it just didn’t jive for me on this. I also ended up adding a little lemon and thinning it out a tad with water for the left overs. the lemon totally brightened it up. thanks for sharing.

  122. A

    This looks so, so good. I am notoriously bad at soups and notoriously addicted to Asian food so I’ll be making this. Probably tonight. And an excuse to try out my new immersion blender! You’ve made my day.

  123. cindy

    Last night I was the host of Book Club, and in snowy blowy Michigan, there’s nothing like soup for supper with the girls. My.Oh.My.Oh.Good.Heavens was this delicious. The ladies were digging through my cupboards to find enough tupperware to each take a bowl of this home for lunch today; the woman who had never tasted miso and had to be cajoled into trying a bite – was the first one searching the cupboards. My husband emerged from his office once they all left, only to discover that the only bite of this soup that remained was what he could scrape off the sides of the stock pot. The kids woke up this morning, all prepared to each take a thermos of this for their school lunch. And sadness ensued.
    I had made three kinds of soup, a double batch of this one, for eight people, and there was none to be found for school lunches.
    I have found my new favorite soup. And my family’s new favorite soup. And my Book Club’s new favorite soup. Thank you, Deb!

  124. Emma

    I used red/brown miso paste, because that’s what we had on hand, and I think if anyone follows suit you should halve the amount of miso and adjust from there. A full 1/4 cup ended up being too strong. Even so, I thought the soup was good and may water it down for lunch.
    Also, didn’t have enough carrots, so I added leeks, a small potato and a small sweet potato. And I like spice, so I threw in a few hot peppers.
    It was rich and flavorful.

  125. Emily A

    I made this soup and forgot to add the seasame oil but it was still AMAZING! Added more miso to taste. Love that it’s vegan but has a creamy feel to it. Thank you so much! Highly recommended.

  126. Jessica

    I made this for dinner tonight with the scallion meatballs. I didn’t make the glaze for the meatballs, though. We just broke up a few meatballs into each bowl of soup and topped it with the pickled scallions. My 2-3/4-year-old could not get enough of the meatballs. Oh. My. Goodness. Thank you!

  127. Joni Sweet

    I just had my wisdom teeth removed, so I was looking to make something smooth and filling. Wow! This really hit the spot. Perfectly balanced soup and I LOVED the pickled scallions. It was also super easy! I chopped the carrots using my food processor, which definitely helped speed things up. Thanks for yet another great recipe!

  128. Me_inChicago

    This was fantastic! Made it tonight and even did the pickled scallions, which even went well with the marinated cod as the main.

    I remember making the chard white bean soup this time last year! yum

  129. Nay

    I had to make this after reading your recipe and it was fantastic.
    I was wary of the pickled spring onions (scallions)… but they are awesome with the soup!!!
    And I agree, sesame oil is like crack!!

  130. Katie

    This soup was a surprising hit (I wasn’t surprised, because all of your recipes turn out well; I was surprised the Mister liked it so). I used brown miso (had it in the fridge) but didn’t read the comments and added the full amount- I don’t think it was too salty. We had it two nights in a row and I froze a few individual servings for lunch at work (perhaps it served 7 or 8 as a lighter meal). Having one right now :) the semi-hassle of prepping the carrots was balanced out by the ease of the rest of the recipe. Cook,stir, add, puree with my magical stick blender. Voila!

    Thanks, Deb!

  131. Julie

    This sounds so good! I’m planning to make it as a first course for eight people. Those of you who have made it, will the quantity be OK or should I make a double recipe? Or one-and-a-half?

  132. MN Maya

    So husband came back from Costco with about 10Lbs of carrots, you came out with this post, and I did have white miso in my fridge (from Whole Foods. Yes they carry it). Also I was going away for a long weekend of scrapbooking with women friends. So I made a double batch, my friends and I enjoyed it for lunch, and leftovers, and I will be making it again :) Thanks.

  133. I’m really excited to try this! It looks delicious. I’ve never had a carrot soup actually – I’m not a fan of overly sweet – but the miso and sesame oil sounds intriguing. And thanks for posting a vegan recipe!

  134. Michelle

    Deb this was delicious! I made the pickled scallions and it really added something special to the soup. The only thing I did differently was to puree a few roasted beets in with the carrots, which made the soup a lovely hot pink color. I’m done with my second bowl and contemplating another…

  135. Kerri

    I LOVED this soup! I must admit I added some crumbled bacon to the top for my carnivorous hubby. Also had some homemade croutons dying to go swimming on top. Lovely! I loved the velvety texture without the addition of cream. Love your site. Have made and shared many of your recipes all with rave reviews! Keep up the great work!

  136. C

    This is a really interesting soup. I don’t really make soup, but I like carrot and miso, so I tried this out. I liked it, but I recommend not making it when you’re tired. When I got home I changed, went into the kitchen and started on the soy glaze (from the other post), then the turkey meatballs (from the other post), took a break to eat the meatballs and sauce (SO GOOD!) and then the soup. I was so tired and out of it by the time I got to the soup that I skipped from blending to garnishing FORGETTING THE MISO! Also, quick question: how do you cut the carrots for this recipe? How thin?

  137. Benj

    I loved this soup! This was a swift kick in the butt to finally cook with miso.

    It was deliciious, but I thought it needed some work– I was in the mood for a more spicy soup:

    I added:
    1 t Garam Masala
    ¼ t cinnamon
    1 bay leaf
    Teensy pinch of saffron
    ½ t cumin
    1 t dried Aleppo pepper (you can sub ½ t chili flakes or ¼ t cayenne)
    1 t sumac
    2 T brown sugar
    2 t chopped fresh tarragon
    1/4 c. chopped fresh coriander

    I also deglazed the pan with ¼ c of cognac before adding the stock (I used homemade Vietnamese-style chicken, not veg)

  138. vickyb

    I first posted way up at 18, and have neen meaning to make this ever since. Finally got around to itjust now for lunch. We now have half a foot of snow so this was perfect! We served it with sweetcorn spring rolls and didn’t deviate from the recipe at all (benj – if you don’t mind me saying so that sounds like my old mongrel dog when I was younger – a little bit of everything! I’ve never seen such fusion!) This was tasty, moreish, savoury in that lovely deep, umami miso way! My spice yearnings may make me reach for the La Yu oil next time (chinese chilli oil, which is based on sesame oil so it’s not too much of a deviation from the original. Otherwise, lovely! No anedments necessary and it will definitely get made again! Thanks deb!

  139. queenie5181

    Just wanted to thank you for making me look like an amazing cook. I had friends over for the game last night, one of whom is vegan, and decided it was time to give this a go. It was a winner. My grocery store did not have white miso – I was shopping at the last minute on Super Bowl Sunday, because I love adventure – but they did have genmai miso (made with brown rice), so I took other commenters’ advice and used only half of what was called for, and it was just right. This soup doubled nicely, too, fed 8 guests with a few extra helpings. Also, it’s worth pickling the scallions – your friends will be astounded at your kitchen prowess. Thank you again!

  140. Mame M.

    I am making this tonight, and was wondering, obviously you peel the carrots so it is sweeter. But I have heard all my life’ the nutrition is in the skin’ … is that true with carrots? (maybe you don’t even know, just curious) … I am making it tonight (and peeling them!) but I never do for snack time and was wondering if anyone knew if there was any truth. I know, it’s probably like saying “all the nutrition is in the crust” … it took me a long time to realize that the crust was made out of the same stuff as the bread…..

  141. A good friend of mine recommended I check out your blog and I immediately fell in love. The photos, the recipes…it’s all good! Just attempted this soup tonight and am completely floored – it’s creamy, it’s beautiful and most importantly…it is phenomenally DELICIOUS.

    Thank you so much for sharing this! Happy soup-eaters we are in VT tonight! :)

  142. Alayne

    Made this last night and it was perfect for a cold, snowy, night. Loved how easy it was and how tasty it turned out. Thanks for sharing!

  143. Ryan O.

    For those who cannot find miso, may I suggest going with coriander. I find the coriander/ginger combo to be very good with the carrots. I haven’t tried the miso yet either, but it looks delicious.

  144. Carrot soup, hasn’t always been one of my favorites. However I must say after reading this recipe, I am going to have to try it. To add Miso and Sesame, give regular carrot soup another twist. Im a HUGE asian fusion fan so this is right up my alley. I will post a pic and my review of the recipe soon.

  145. Hannah

    I just made this soup–what a nice combo of ingredients I always have around. Like a few other commenters, I found that by the end I wanted to bump up the roundness of the flavor, so I actually added a couple dashes of hot sauce and a drizzle of rice vinegar. I liked the spicy/sour behind all the sweet carrots and ginger. Thanks as always Deb!

  146. Stacey

    This was great! I couldn’t find miso, and since it was already late – decided to improvise with some tahini and peanut butter (just a tablespoon or so) along with some garam masala, cinnamon, and chili peppers. Delicious!

  147. Candace

    This was wonderful! I’m new to your site and was very impressed with this first recipe that I tried. :) I made it pretty much how you listed, but I did follow your recommendation to pickle the onions – really worked well with the dish. Also added some Sambal chili paste as part of garnish for a little heat and that was great!

  148. Mallory

    Deb, I made this soup on Sunday as my first foray into this wonderful world of smitten kitchen and it was so good that I am sure I’ll try other recipes on the site. Keep up the great work, and thanks for the delicious recipes.

  149. I love the idea stemming from the japanese carrot miso dressing. I’ve always had ginger and carrot, squash and carrot…it is always exciting when I see something new! I can’t wait to try this this week!! Thank you!

  150. Jenn

    Delicious! These ingredients are all pantry staples for me, and I love a good soup that’s easy, tasty, and filling. Many versions of carrot soup are out there, and this is probably my favorite so far. Thanks for another great recipe.

  151. Myra

    The only downside to this soup is that it’s SO good, I’m tempted to keep eating and eating and eating. I’ve made it a dozen times and I never get sick of it. Who woulda thunk carrots could taste so good?

  152. Erectronics

    Just made the soup for dinner, absolute AMAZING! No salt needed even, and so creamy & sweet! I also added quinoa & tid bits of tofu in it. YUUUM

  153. Beth

    I just made this, and it’s spankin’ delicious! I used coconut oil instead of olive oil which complemented the flavors beautifully. Thank you, Deb!

  154. brigitte

    made this last night. didn’t modify anything except i used red miso instead of white. delicious! best carrot soup i’ve ever made. ever! thanks for the great recipe!!

  155. serena

    made this yesterday – it sounded really good and even tasted miles better. thanks a lot for the recipe!!
    i added some veggie furikake instead of scallions (since i didn’t have any) – tasted a loooot of japan ?

  156. Jessie

    Has anyone every shredded the carrots in the food processor instead of chopping? Wondering if that would make a difference in anything besides cooking time.

  157. Sherri

    Quick question – could you freeze this soup? I haven’t used miso paste before so I don’t know if it would be okay to freeze?

    1. deb

      Sherri — I haven’t frozen it before and share your concerns about freezing miso. I don’t think anything bad would happen; it’s more that miso loses a lot of flavor when reheated. My suggestion would be to make the soup doing everything short of adding the miso. Miso soups taste best when it’s added at the last minute, so that right before you serve it, as you would here.

  158. Claire

    Ok, so I’m a year late to the party … but I loved this. LOVED. At a time of year when it seems to be all root vegetables, all the time, this soup was terrific.

  159. k8

    YUMMY! I just bought some Miso for soup, then have that big container to use up somehow, so I found your soup with my new Evernote food app. I LOVE the simplicity and honesty of a simple sop like this, but I have to say, I WANT to like carrot soup more than I DO most of the time. This is the one. I’ve made it twice in a week. the green onions on top are just the thing too….tonight I am looking forward to trying it with some crispy fried onions on top! Bon Appetit!

  160. Priscilla

    When you posted this recipe last year, Deb, I’d never even heard of miso. But since then, I’ve had the opportunity to visit Japan and buy a packet of miso straight from a factory in Rikuzentakata, one of the areas badly affected by the 2011 tsunami. Only got around to making the soup last week, but it was simply wonderful. I’m not that fond of carrot soup — it simply seems a bit bland to me — but the addition of ginger and miso give it such a unique taste. Loved it!

    Now I’m looking for more ideas to use the miso — any suggestions?

    For commenter #142 divya (who asked about finding miso in India about a year ago!), you should be able to get it at the Chinese/Japanese sections of the INA market in Delhi, right opposite Dilli Haat.

  161. Jorge

    Most deliciously heartwarming soup I’ve made in a while. Miso adds a perfect saltiness and consistency to the sweetness of the carrots… The hardest part for me was picking the miso paste…so many options! (I’m lucky to live in Vancouver where there’s a whole fridge at any local grocer dedicated to miso paste)

  162. Aja

    I’ve made this soup a handful of times since last year, for quite a few different people, and it never fails to amaze. One of the best soups I’ve ever come across and I’m not a huge fan of carrots.

    A+ recipe.

  163. Stephen

    I did not add the Miso, but instead grated the zest of one lime when I was sauting the onions, and added in some dried whole ancho chilis at the same time.

  164. Cristina

    This was so easy – I’ll definitely make it again! I used 1/2 cup organic light/mellow white miso (flavor still wasn’t very miso-y but that’s all I had). The sesame oil and fresh chives (instead of scallions) helped.

  165. OF COURSE!
    some of my favorite pickles as a kid were carrots pickled in sugar and miso. (It’s easy, if I remember it right, just peel some carrots and stick them in a ziplock bag with sweetened miso [it should still me more salty than sweet] to cover, and let it marinate a day or so. Rinse, cut them into short sticks, and munch away. The sweet/salty/crunchiness is totally addictive)

    Thanks so much for reminding me of a favorite combo, I’d totally forgotten how delicious these flavors are together.

  166. Jessica

    I made this and it was wonderful! I substituted 1/4 of the carrots for parsnips. It was delicious. I also added 1.5 times the suggested amount of ginger. I found myself wishing I had added a touch of turmeric and maybe an extra tbsp of miso. I will definitely be making this again very soon! It’s not every day you find a recipe that’s so delicious and so filling and also makes you feel like you’ve done something special for your body!

  167. I made this soup for the first time last week for my husband and myself. The next week I was visiting my mom who is pretty ill and she asked me to cook. I made her a pot of this soup and she loved every single spoonful of it. Thank you!

  168. Kate

    I am eating this right now and it is unbelievable. So easy and perfectly warming for the 18 F weather outside. And I haven’t yet tried the pickled scallions, but for what its worth, hot wasabi peas might just be the perfect crunchy little garnish :)

  169. SM

    Just made this soup for the first time this week, and not only did we love it, but so did my 7 month old. Great baby food for a sophisticated palate! :)

  170. CD

    Just made this tonight. It was delicious! Hubby and toddler approved. I added a dash of chilli powder and a dash of coriander. Instead of scallions and sesame oil I made a sauce with miso, water, plain thick yogurt, tahini and some more fresh grated ginger. I blended it up with the stick blender. It totally made the dish. In fact, the sauce is so good I’m going to use it as a salad dressing.

  171. Kristin

    I was planning on making this for friends last night, but plans fell through. So, I made it tonight between reading to the kids and Skyping with my brother. A very easy recipe – even for my first time (pickled scallions included). And, I am now stuffed with two large servings. I ended up adding a little honey and cream to mellow the sharpness of the ginger for the kids – and they liked that. Thanks so much!

  172. Terri

    Just a question about thinly slicing the carrots before sauteeing them. When I make a pureed soup, I just roughly cut the vegetables. A carrot, I would chop into 4 or 5 chunks. It takes so much less time, and as long as all the chunks are roughly equally sized, they cook evenly, at the same rate. Since it’s all going to be pureed in the end, chunks vs slices doesn’t affect final texture, and I don’t find the flavour is affected. Do you have any caveats regarding my method? Thanks so much for your blog. It’s fun cooking with you!

  173. deb

    No reason not to do it your way if you’re going to fully puree it. The thin slices just help it cook/soften faster. The big chunks can take a bit more time. And thank you!

  174. Susan

    I’ve had this recipe bookmarked since it appeared and I finally made it tonight! Here are the adjustments I made: I did not peel the carrots (too lazy, in a hurry); I chopped the carrots in the cuisinart because the slicing blade is broken, it worked fine, the carrots softened sooner because they were smaller pieces to begin with; no scallions, because we did not have any in the house. It was delicious! It reminded me, in a good way, of the carrot-miso dressing you get in sushi restaurants.

  175. Ella

    Hi Deb! We made this on Sunday night and it was FANTASTIC! Thanks so much for the recipe! After our first try with miso (a different soup) was a bit of a flop, we were hesitant about using it again. But, we had to use it up, and the flavor was gorgeous here! My mom says she wants to make it every week from now on. I would say that’s a pretty strong approval! :) Hope you and yours are staying warm! BTW we used 1.5 Tbsp fresh ginger. Delish!

  176. Alax

    I’ve made this soup three times now…I’ll literally be sitting at work and will just suddenly get a craving for it, then end up planning out my grocery store run for the rest of the day. The addition of 1-2 jalapeños and a few grates of fresh nutmeg at the end really takes this soup over the top! I also add toasted sesame seeds to garnish. So good!!

  177. N

    The best soup I’ve ever had. Ever. Subbed liberal dollops of clarified butter for the olive oil, and used high quality chicken stock. Amazing.

    Miso + butter might be one of the best culinary combinations in existence, so I highly highly recommend going that route over the olive oil.

  178. Kimberly

    I just made this- Fantastic! I thought about stopping without adding the miso- because the flavors were good. But adding the miso made it even better! Thanks!

  179. CK

    Great recipe,

    For added complexity of flavour in the soup I’ve played around with a dash of cumin on an occasion and a teaspoon of turmeric on another – both great.

    Also, tried fresh flat Italian parsley and corriander in the blending stage to good results.

    My take on the pickled scallions:

    4 tbsp rice wine vinegar
    tbsn real maple syrup
    2-4 drops liquid smoke (hickory)
    tsp purified sea salt

  180. Anne

    this was pretty good! I made it without miso paste (bunch of old carrots i needed to do something with) and it was still quite flavorful and tasty.

  181. Jessica

    Well, that was incredibly easy, cheap, and delicious. I will definitely be making this soup again. I ate two giant bowls for dinner and have enough for 3-4 leftover.

  182. This fabulous soup was the hit of a Honey of a Dinner I served last night. People win the dinner at the bee club auction and I promise a five course dinner with every menu item containing honey – so I added 1/2 tsp of honey to the soup and pickled the scallions with honey substituted for the sugar. I also didn’t have vegetable broth so used your homemade chicken broth (in the crockpot) which I did have on hand. Everyone liked the dinner but RAVED about the soup. Thanks for a great recipe!

  183. Made this tonight and it was soooo good…now im a college student so i cut the recipe in half…i also replaced 1/2 miso with gochujang and topped it w toasted sesame seeds and sriracha bc FIRE but I absolutely loved it. will definitely make again

  184. Kat

    I love this soup. Just made it by slicing the onion/carrots with a food processor, rather than by hand, and it turned out great. An FYI for those who also may reserve the recipe for when they have more time on their hands–this cut out a lot of the prep time and tastes just as good! I’ll be making it even more often now. Thanks, Deb!

  185. Regan

    Absolutely delicious! I used 2 cups of chicken broth and 2 cups of water instead of veg stock because it was what I had around and it still worked perfectly. Great use for the hefty bag of carrots from my CSA.

  186. Ruth

    Thank you for the inspiring soup recipe! I added some fresh turmeric roots and extra black pepper which helps the turmeric bioavailability. Coconut oil was used for the sauté because I was out of olive oil…but lucky I still had the sesame. Yummmm!

  187. beh72

    This recipe reminded me how easy and affordable it is to eat seasonally, simply, and well. Organic carrots, .99 cents/lb. Veggie stock, easy to make small batches of your own if you keep a bag in the freezer for carrot tops/celery bottoms/onion skins, etc. Miso, buy a tub and it lasts forever. For less than $6 you can have dinner for several nights and even freeze a quart for later. Yum!

  188. Rebecca

    I added a can of white beans and it was so delicious! I just need beans or nuts if I’m eating vegan. Thanks so much!

  189. shona

    Thank you Deb the soup was both nourishing and glorious. Its such a great colour and the aroma of ginger makes me sigh happily.

  190. Laura K

    Hey, Deb! I’m a long time reader who frequently cooks food inspired by you but I seldom comment. My family just had this soup for dinner with the avocado and cucumber toast from your cookbook, and it was a really lovely pairing. We are trying to move our diet away from animal products, and this meal felt luxurious while being completely vegan. I think this one will enter into heavy rotation in our house. Thanks for all your work making recipes I come back to time and again!

  191. Sharon S

    My partner and I are not carrot fans, but as loyal CSA consumers we have been forced over the years to develop an arsenal of recipes to deal with the inevitable onslaught of carrots-and this one takes the cake! We’ve made tons of carrot ginger soup before, but the miso adds the savory element that is always missing. Didn’t have scallions, so went with toasted pumpkin seeds and crispy shallots from the local vietnamese grocery store for toppings!

  192. krb323

    I keep coming back to this recipe – love it! I’m eating it chilled, as a summer soup – just couldn’t resist overdoing it with the pretty carrots at the farmers market. This is a great way to use them up, especially since I pretty much have the rest of the ingredients always in stock (game changer: fresh ginger keeps fantastically in the freezer so you can always have it on hand). I drizzle in sesame oil right into the pot at the end instead of adding it when served, and the scallions as a topping are a must!

  193. For any recent InstantPot converts, this soup is perfection. I’ve been making it in a regular pot as written since it was posted, but I’ve been fighting the flu this week, getting tired of delivery soup, and wanted something easy and healthy.

    About 5 minutes of effort: I chopped all the vegetables (including the ginger) into big chunks, sauteed onions and garlic, added everything else (including still-frozen chicken broth). Pressure cooked for 20 minutes, and, once it was pureed, the texture and flavor were better than in a regular pot. The pressure cooker concentrates the carrot flavor while also making them super soft for blending. Homemade always makes me feel better when I’m sick, and I think this will do the trick.

  194. Maggie

    What brand of vegetable broth do you use? All the major ones I see on shelves have sugar in them. Love this soup. I made it with chicken broth.

    1. deb

      I don’t remember which I used this time but I can tell you I have never found one I liked in a box. The Better Than Bouillon vegetable base is what I’d use, but some people find it too salty.

      1. C

        Cook’s Illustrated had a vegetable broth base recipe that lasts in the freezer for 6 months — celeriac, leeks, tomato paste, soy sauce, salt…

      2. Jill Ringold

        I use the Better Than Bouillon “No Chicken” broth base to make all of my soups vegetarian…it’s the BEST soup secret for rich, vegetarian soup. Friends joke that I’m magic…Shhhhhhh…

  195. Ttrockwood

    I made this yet again today! Love how simple yet flavorful it is and i always have nearly all the ingredients on hand. Very budget friendly too! Since my gorgeous farmers market carrots come with fantastic fluffy greens i blanch and then sauté them with a little sesame oil and smoked tofu to have as a side with this soup

  196. Hey Deb! I made this soup a few weeks ago and I’ve been obsessed with it ever since! I’m in charge of entree this week for my Sunday family dinner and traditionally the entree has been a meat option, while the other contributors bring side dishes, salad, etc. I want to make this soup, but am trying to brainstorm (easy, cheap) sides or additions to make along with it to make it a little more filling. Do you have any ideas? So far my best is some pickled Japanese cucumbers, but you’ve got such a great culinary brain that I figured I’d check in with you too.

    Thanks for Smitten Kitchen, by the way! I’ve yet to make a single recipe that didn’t knock it out of the park – and I’ve made a whole lot by now.

  197. I’ve made this recipe multiple times, and I adore it. I use just water, not vegetable stock, and I love the taste of miso, so I end up using close to a full 1/2 cup of miso paste. I know now to make sure I have that much on hand!

  198. I finally made this! it is the best carrot soup I’ve ever tasted, the miso and the sesame oil make it really remarkable. I used red miso instead of white which was still delicious!

  199. Hannah

    This is DELICIOUS! I followed the recipe exactly except I did it in our instant pot which made it extremely easy. It was a huge hit with my book club. Also made your kale, caramelized onion stuffing to go with it and it was a great combination.

  200. Shelley Lawrence

    Deb, you are absolutely one of my favorites! Want to make this for dinner Friday night. How far in advance can I make it. Should I wait til I reheat to add the miso?

    P.S. going to try rugelach!

  201. Ellen

    This morning I made this while my carpets were being cleaned. I followed another poster’s suggestion of making it in the pressure cooker. So easy and so delicious! Had a cup as soon as it was ready and gave some to the carpet cleaner before he headed back out into the frigid temps. He tasted it before leaving and insisted I send him the recipe. I think Deb has a new follower!

  202. Frédérique

    I don’t usually like carrots in soup form but this was good! I used red miso and could have used more. I did not have scallions so I sprinkled some gomasio as a finish. I did not have any fresh ginger so used powdered, I do think the soup would have been even better with fresh ginger. I made it in an instant pot so I didn’t have to cut the carrots thinly, I just cut them into big chunks and used the soup mode with a natural release.

  203. Niki

    This totally worked subbing the carrots with winter squash. I was getting a ton from my CSA and this was a nice change of pace for them.

  204. Edna

    I made this last night and it was delicious. I made the lightly pickled scallions and loved the flavour that they added. Has some naan on the side along with a green salad and it was a perfect meal.
    I will certainly make this again.

  205. Natalou

    I used Korean doenjang instead of miso because it’s what I had on hand, and it worked brilliantly, adding a little earthy funk but not dominating. I was pretty conservative with the amount I used, just a tablespoon, but I will add more when I reheat the leftovers tomorrow for lunch.
    Don’t skip the sesame oil – I’m now going to try it on the other pureed-vegetable soups that we knock up for dinner to clear out the vegetable bin!

  206. Eddie

    Dear Deb,
    You’re owed a million thanks for all the tasty, oh so tasty, and easy to follow recipes I’ve read and made over the years. Sorry it’s taken me so long to write… You are my go-to person for recipes :) Thank you all over again for this recipe – it is delicious and simple to make. And whilst I’m at it and making amends- thank you for your weekly emails. I read them all and I’m always smiling at something:) thanks for taking the time. I really appreciate it.

  207. Like a few others, I’ve been a fan of this soup for years. I have to agree with one of the commenters below, the pressure cooking does something magical to this already delicious recipe. It becomes so… silky!!

    I just got my instant pot as a gift and this is the second recipe I’ve tried. (The first being a pressure cooked version of Debs dahl… also unbelievable). As a new user I was a bit unsure of how to adjust the recipe, so I’m going to describe in detail what I did:

    I prepared all of the veggies as the recipe reccomends (thinly sliced carrots, etc). I sauteed in the pot on ‘normal’ until onions started to become golden but before they started to brown.

    I then cancelled the saute and added the (doubled) ginger and 4 tsp of better than bouillon. Let it sit/saute for a second and then poured in 4 cups water.

    Secured the lid, selected ‘manual’ and set it to 10 (minutes). It did it’s job and I released the steam nozzle.

    Once it was done depressurising, I removed the insert and let it cool a bit. Immersion blended. I’m eating solo so I add 1 tsp miso and a few drops of sesame oil with a spoonfull of soup to make a sort of ‘slurry’ (for a small-medium bowl). Otherwise the miso clumps up, but if you mix it into the pot later and reheat it won’t retain the flavour.

    Hope this is helpful to someone!

      1. malika+g+green

        I’ve made this soup many times and it’s a winter favorite. Commenting to say a squeeze of lemon to finish replaces the pickled scallions brilliantly. The pickeled scallions are amazing but I had neither ingredient on hand. Happy to report the lemon provided the similar flavor profile to the finished soup.

  208. baddaddy44212

    Deb – best guess on final yield? I have made this in the past, just don’t remember the amount. I need around 128 oz to serve this weekend as 4 oz portioned appetizers.

    My tips:
    Take all the veg scraps and simmer in the veg broth along with some kombu to heighten the flavor of the broth, strain prior puree
    I finish with toasted pumpkin seeds or peptitas
    The toasted sesame oil is a must

  209. Jen

    I made this this week, and the sesame oil was magical on it. I’ll definitely do this again. It was quick, easy, and required no strange ingredients. Thank you!

  210. Megan

    I made this recipe for a vegetarian dinner part i hosted and love it! The finishing sesame oil made this recipe for me and I love the depth of flavors. As with most soup, I found this so much better the next day after reheating over the stove.

  211. So I made this soup with a few adjustments (spoiler : it was absolutely delicious and my kids loved it)
    I had a bit more than a pound of carrots, so I went to my neighbor (his family owns a farm and he always have some amazing vegetables) and I ended up with too much carrots. But luckily, my kids and his son wanted each a peeled carrot.
    Due to the lockdown, I didn’t have any fresh ginger so I used ground ginger and I used the instant pot method.
    That was quite a ride but it was really worth it

  212. Gayle Darby

    Delicious! The miso adds saltiness which enhances the flavor. It was a little bland before adding that. I also added a gulp of orange juice. Thanks

  213. Katiek

    Just finished making a pot of this beautiful soup. My intention is to have it chilled as I love cold soup in summer. But I decided to have a cup of it now, with a drizzle of roasted sesame oil and green onions. So lush and mouth-y, and tastes as if it has lots of rich dairy but it doesn’t. If I did my math right, there are just under 2 points per helping for six–not including the oil. Not bad if you’re following WW.
    Can’t wait to have it chilled.

  214. Heather

    I made this with pumpkin instead of carrot (just because I had been gifted a pumpkin), and homemade parmesan broth. I also added a spoonful of Dijon mustard at the end. It was so, so good. I’ve been bringing it to the office in a thermos for lunch and I’m sad that I’ve now eaten all but one portion. (I also really like the other carrot soup on the site–the one with crisped chickpeas.)

  215. I used water instead of vegetable broth and it still came out delicious! Definitely my favourite carrot soup so far. Next time, I think I’ll add some red lentils, too.

    I keep dashi packets (the msg-free tea-bag style, not the granules) on hand for making udon and miso soup. I bet using that instead of plain water would be a delicious substitute for vegetable broth, though of course makes the dish non-veg.

  216. Bess

    This is my second time making this. I followed the recipe with a few modifications: (1) about 4 and 1/3 cups of water. (2) Vegetarian “better than bullion”, instead of veg. stock, and (3) A about a tablespoon of rice vinegar stirred in at the end to give it some acidity.

    I had made some sauteed broccoli with soy sauce and tossed it in the soup, was delicious.

  217. Sylvia

    I’m a little new to miso and added perhaps an additional tbsp at the end and found the soup to be too rich in umami. The only thought I had to correct this was to add a little fresh squeezed orange juice for acid. I hope the flavors meld before gently reheating later.

  218. Bridgit

    My spouse made this for company tonight. I made a gluten free cornbread, he made a salad, I made my version of your chocolate pudding. It was the perfect fall meal, simple yet celebratory, and great for the dietary restrictions we had to work with. The soup was so, so good.
    PS-he made a 1.5-2 times batch, in the instant pot, and it was so easy. Thanks for the great recipe.

  219. Susan

    Just tried this one – definitely one I’ll repeat! I ended up using the chicken stock I had on hand as well as red miso (though now I’d like to try it with the white miso as well!). Thank you for another solid recipe!

  220. Rita

    I made a batch as written and liked it very much. But I’m just curious as to why it was necessary to slice the carrots thinly if it’s all going to be blended anyway. Seems like an extra step I’d rather skip the next time.