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Roasted carrot miso soup with ginger, garlic, and turmeric

Today, it's been snowy, so I thought I'd whip up a spicy, warming soup. It happened to be delicious, so I wanted to share the recipe with you! This is a super easy recipe, and it's made with great ingredients you probably already have in your fridge and pantry. Please enjoy!

If you make this recipe and feel like showing off on IG, you can tag me,!


Serves 2 Ready in 1h30m vegan gluten free refined sugar free



5 large carrots, roughly chopped (about 5 cups)

2 tablespoons avocado oil; divided

1 medium yellow onion, chopped

3 cloves garlic, chopped

1 teaspoon low sodium soy sauce

1/4 cup dry white wine

5 cups low sodium vegetable stock

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 tablespoon coconut sugar

1 tablespoon low sodium miso paste

1 tablespoon fresh lemon juice

1 teaspoon sriracha

1/2-1 teaspoon sea salt

1/2 teaspoon cracked black pepper

1 tablespoon sesame seeds

A few leaves of micro basil for garnish


  1. Preheat oven to 400 F

  2. Roast chopped carrots in 1 tablespoon avocado oil and a few pinches of salt for 40 minutes, flipping once halfway through cooking time

  3. In a soup pot or dutch oven, heat 1 tablespoon of avocado oil on medium-high. Sweat onion for 10 minutes until they almost gain colour and become fragrant. Add garlic and continue to cook for 3 minutes, being careful not to burn the garlic

  4. Deglaze with white wine, and continue to saute until the wine has evaporated

  5. Add ginger, turmeric, and soy sauce, and cook for 2 minutes, just to take the raw edge off of the spices

  6. Add roasted carrots and vegetable stock

  7. Bring to a boil and simmer until carrots have slightly softened enough to be easily blended

  8. Take pot off the heat. Add coconut sugar, miso, lemon juice, and sriracha. Blend until smooth with a hand blender, or blend in a standing blender in batches

  9. After blending, adjust seasoning to your taste, by adding more salt, hot sauce, or lemon

  10. Garnish with sesame seeds and basil



  • Be very careful when blending because the soup will be really hot! I recommend waiting 15 minutes before blending, and then to reheat in the pot on the stove until you reach your desired temperature. You really don't want hot soup burns or splatters!

  • Store leftovers in a sealed container in the refrigerator for up to three days. Reheat as needed.


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