creamy carrot ginger soup

One of our favorite soups for the season.

  • 2 tablespoons coconut oil

  • 1 medium onion, diced

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cloves garlic, minced

  • 1 1 1/2-inch piece peeled, fresh ginger, chopped

  • 1 1/2 tablespoons white miso paste

  • 6 medium carrots, peeled and diced

  • 6-8 cups low-sodium vegetable stock

  • Plain Greek yogurt, for garnish, optional

  • Black and/or regular sesame seeds, for garnish, optional

  1. In a large saucepan, heat coconut oil over medium heat. Add onions and cook until translucent, about 5 minutes. Season with salt and pepper. Add garlic, ginger, and white miso paste and cook for another minute. Add carrots and enough stock to cover, about 4 cups, and bring to a boil. Reduce heat to low and simmer for 35-45 minutes, until carrots are tender and you can pierce them easily with a fork.

  2. Using an immersion blender, purée until completely smooth (or transfer to a blender). If puréeing soup in a blender, you’ll need to add stock as you go because soup will be thick. Pour soup back into saucepan (if needed) and add additional stock. Simmer soup over low heat until warmed through, 5-10 minutes. Stir in more stock if soup is too thick.

  3. Ladle soup into individual serving bowls, garnish as desired and serve warm.

Serves 4-6.

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