Carrot Ginger Soup

I’ve tried a lot of Carrot Ginger Soup variations, and finally found a ratio of carrot to ginger I enjoy.

The jalepeño adds a nice little kick that is not overwhelming. Omit it if you don’t like spicy foods.

This recipe doubles and triples well. It also reheats well.

4 Servings


  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 2 tablespoon chopped ginger
  • 1 jalapeño, seeded and chopped (optional)
  • 8 large carrots, cut in 2 inch chunks
  • 4 cups miso broth (2 TBL red miso paste blended with 4 cups water)
  • pepper to taste
  • Chopped cilantro for garnish


  1. In a soup pot, saute onion in olive oil until translucent.
  2. Add garlic, ginger, and jalapeño (if using)  to the onions and continue to sauté 2 minutes.
  3. Add carrots and broth. Bring to a boil. Allow the soup to cook until the carrots are tender.
  4. Turn off the heat and allow the soup to cool a bit.
  5. Process in batches in a blender, or use an immersion blender, until the soup is smooth and creamy.
  6. Reheat for a few minutes. Serve in bowls and top with a bit of chopped cilantro.

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