Miso Carrot Soup

With sesame onion garnish or parmesan croutons

by Justina Sullivan
Miso Carrot Soup

Simple Ingredients Given a Boost with Tasty Japanese Miso

Carrot and miso are a great combination — the natural sweetness of the carrot perfectly balances the salty depth of the miso. Carrot soup may not be the most exciting dinner option for many, but adding miso transforms it from an everyday soup into a rich, savoury Japanese-inspired dish.

Parmesan and Miso

Parmesan cheese pairs beautifully with miso, coming together to create a salty, umami-rich flavour bomb. If you’re in the mood for something more filling and crave an extra crunch, top the soup with homemade pan-fried Parmesan croutons. For a lighter option, garnish the soup with a dash of sesame oil, black sesame seeds, and chopped spring onions.

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Miso Carrot Soup Recipe
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Miso Carrot Soup

Easy and flavorsome carrot soup with an Asian influence from miso, spring onion and sesame seeds. Crusty parmesan croutons make a great paring to the umami miso flavour.
Total Time40 minutes
Servings: 4 – 6

Ingredients

  • 1 white onion, chopped fine
  • 4 garlic cloves, crushed
  • 1 tsp dried chilli flakes
  • 1 large knob ginger, minced
  • Salt
  • 500g carrots, chopped into small chunks
  • 3 tbsp white miso
  • 1 litre vegetable stock
  • Squeeze lemon juice
  • 1 spring onion, chopped fine
  • Sesame oil and black sesame seeds for garnish

Parmesan Cheese Croutons

  • 50g white bread, crusts removed, cut into cubes
  • 1 tbsp extra virgin olive oil
  • 1 rounded tablespoon finely grated Parmesan
  • 1 clove garlic crushed
  • Sea salt flakes

Instructions

  • Fry onions in a little oil until soft. Add ginger, garlic and chilli flakes, cook gently for a few more minutes.
  • Next, add chopped carrots and cook over medium heat for 5 minutes.
  • Add vegetable stock, bring to the boil then cover and simmer for 20 minutes.
  • Meanwhile make the parmesan croutons: Heat a frying pan with olive oil and toss bread and garlic around until golden brown. Gather bread together and sprinkle with parmesan cheese. Stir to combine and cook further until cheese has melted onto croutons. Sprinkle with a little sea salt flakes. Set aside.
  • Blend soup until smooth.
  • Place miso in a small bowl and add a splash of boiling water. Using a whisk blend miso into the carrot soup and heat through for 2 minutes.
  • Divide soup between bowls. Garnish with spring onion, a dash of sesame oil and sprinkle with black sesame seeds or parmesan croutons.