This delicious seasonal recipe features gut-loving ingredients that will give your immune system a leg up as we head into the colder months.
Soup season has officially arrived. And our Creamy Carrot Miso Ginger Soup recipe blends oven-roasted carrots, fresh ginger, and umami-rich miso into a bowl of savory goodness.
Why You’ll Love This Carrot Miso Ginger Soup
Warming flavors. For this soup, fresh, spicy ginger, peppery coriander, and nutty cumin combine to create a bold base of flavor, then we stir in salty-sweet miso paste at the end to bring out warm, comforting notes you’ll dream about long after your last bite.
Inexpensive and seasonal. Not only is fall produce packed with healthy nutrients, vegetables like carrots and onions are incredibly affordable.
Good for your gut. Miso paste is loaded with probiotics, good bacteria known to help support and balance digestive health.
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Stay Nourished During the Colder Months
Help support your body’s defenses this cold and flu season by adding our Carrot Miso Ginger Soup recipe to your lunch or dinner rotation. Here’s how the ingredients in this soup help keep your immune system at its best.
- Carrots: This wintery root vegetable is loaded with antioxidant-rich beta-carotene (a precursor to vitamin A), which is associated with improved immune health. Carrots also contain fiber and potassium, nutrients that can help lower blood pressure and reduce heart disease risk.
- Miso Paste: This savory paste is made from fermented soybeans. The fermentation process is what produces the beneficial bacteria that help to support gut health. Having a healthy gut microbiome is linked to reduced inflammation and a healthy immune system.
- Ginger: This aromatic is fragrant, flavorful, and has a kick of spice. It has been long used in Eastern medicine because it helps with digestion. Ginger contains an anti-inflammatory compound called gingerol that is associated with numerous health benefits including its ability to relieve stomach nausea.
Carrot Miso Ginger Soup (Serves 4)
- 2 lb carrots, roughly chopped
- 1 tsp ground coriander
- 2 tbsp avocado oil
- 1 tsp cumin seeds
- 1 small yellow onion, quartered
- 6 cloves of garlic, minced
- 1 inch fresh ginger, grated (about 1 tbsp)
- 3 cups vegetable broth
- 1, 15 oz can lite canned coconut milk
- 1 tbsp yellow miso paste
- 2 tsp maple syrup, optional
- Salt and pepper to taste
- Set the oven to 425º F and prepare a lined baking sheet with parchment paper.
- Add the carrots to the baking tray, then drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon of coriander and a pinch of salt. Toss to coat then spread out evenly on the tray so no carrots overlap.
- Place the tray in the oven and bake for 25-30 minutes or until the carrots are caramelized and fork tender.
- While the carrots roast, heat a soup pot with the remaining oil over medium-low heat. Add cumin seeds and sauté in the oil until fragrant, about 45 seconds. Next, add the onions and a pinch of salt and sauté frequently until translucent.
- Stir in garlic and ginger and sauté for another 1-2 minutes until fragrant, then add coriander and sauté again to combine.
- Add roasted carrots to the pot along with vegetable broth and coconut milk. Stir well, then allow the soup to come to a gentle boil. Reduce to a simmer and cook for 5 minutes.
- Remove the pot from heat then add miso paste and maple syrup if using. Use an immersion blender to blend the soup until smooth directly in the pot or transfer the soup to a large blender cup and blend until smooth.
- Adjust salt and pepper to taste, then pour the soup into serving bowls.
- Garnish with extra coconut milk, fresh herbs like parsley and spices.
- Serve and enjoy!
Read more: Creamy Curried Butternut Squash Soup Recipe
Did you try out our Carrot Miso Ginger Soup recipe? Share it with us by tagging @avocado.green on Instagram or Facebook. You can also follow Catherine @plantbasedrd for more delicious, nutritious recipes.
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