Miso Carrot Soup Miso Carrot Soup

Food styling by Melanie Stuparyk | Prop styling by Madeleine Johari
Image by: Jeff Coulson

Beat the spring blues with this sunny and bright orange soup. It's as flavourful as it is good for you. For a pretty presentation, sprinkle with thinly sliced green onions and drizzle with a little more sesame oil.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In Dutch oven, heat oil over medium heat; cook onion, celery and ginger, stirring occasionally, until softened, about 8 minutes. Stir in carrots, sugar and salt; cook, stirring, for 2 minutes.

Stir in 6 cups water and broth; bring to boil. Reduce heat and simmer, stirring occasionally, until carrots are tender, about 12 minutes. Remove from heat. Using immersion blender, purée soup until smooth. Reheat over low heat.

Whisk in miso paste; cook, whisking, until combined and warmed through, about 1 minute. Stir in vinegar and sesame oil.

Tip from The Test Kitchen
: Miso is a fermented soybean paste that's frequently used in Japanese cooking. It comes in a wide range of colours (white, yellow, red and dark brown are common) and varieties; some are made with the addition of grains, such as brown rice (genmai) or barley (mugi). Generally, the lighter colours are more delicate in flavour. For this light spring soup, white miso is the best choice.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 636 mg
  • Sugars 11 g
  • Protein 8 g
  • Calories 136.0
  • Total fat 5 g
  • Potassium 491 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 22 g


  • Iron 7.0
  • Folate 16.0
  • Calcium 7.0
  • Vitamin A 238.0
  • Vitamin C 13.0
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Lunch & Dinner

Miso Carrot Soup