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Carrot Ginger Miso Soup


  • 1 onion, diced

  • 3 garlic cloves, minced

  • 4 cups of carrots, diced

  • 2 apples, chopped

  • 1 finger length piece of peeled and grated ginger

  • Vegetable broth (roughly 4 cups)

  • 1 ½ cups of any kind of plant milk (I like coconut)

  • 2 tbsp. of sweet white miso (more to taste)

  • 1 tsp of turmeric

  • Pepper to taste

  • Optional garnish of cilantro

  • Optional garnish of sunflower seeds

  • Optional scoop of grains (I like the quick microwave packets) or a side of sprouted whole grain bread


Sauté garlic, onion, and ginger in a little vegetable broth in a large pot over medium heat for a few min. Add apples and carrots and 4 cups of veggie broth and cover pot cooking until carrots are soft (about 15 min). Once cooked, blend with an immersion blender (or if you don’t have one pour into a regular blender), blending until smooth. Mix miso in a small bowl with a splash of water until its dissolved and add to pot on the stove over low heat. Add plant milk, turmeric, and pepper and soup is done!

I like eating with a garnish of cilantro and sunflower seeds and pouring over a scoop of grains or dipping with sprouted whole grain bread.


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