This carrot soup uses simple ingredients, but it’s absolutely loaded with flavor! The carrots provide the sweet foundation of this soup, but you’ll love the layers of roasted garlic, bright ginger, salty miso, and complex earthiness of parsnip. With all the bright, fresh flavors in this soup, it’s perfect for any time of the year!
Carrot Ginger Miso Soup
2 lbs carrots, washed, peeled, and cut into 1-inch pieces
3 cloves garlic, peeled
8 oz parsnip, washed, peeled, and cut into 1-inch pieces
1 TBSP oil
4 cups vegetable stock
1 TBSP ginger, grated
2 TBSP miso paste
Salt and white pepper to taste
Preheat the oven to 400F, and line a baking sheet sheet with parchment paper. Toss the carrots, garlic, and parsnip in the oil, and arrange in a flat layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through the cooking process, until the vegetables just begin to brown.
In a large saucepan, bring the vegetable stock and the ginger up to a simmer over medium heat. Add the carrot mixture, cover the saucepan, and reduce the heat to low. Let simmer for 15 minutes, then stir in the miso, salt, and white pepper. Use a heatproof blender to purée the mixture, garnish with chopped parsley or green onion, and serve.
Serves up to 6.