Miso-y Charred Carrot Soup

By Emma Laperruque
September 17, 2018
13 Comments


Author Notes: An easy-as-heck soup to keep on repeat all fall and winter. Roast root vegetables (in this case, carrots) with celery and onion. Then blend the charred results with water and lots of mellow white miso. That’s it. Emma Laperruque

Serves: about 9 cups
Prep time: 25 min
Cook time: 1 hrs 15 min

Ingredients

  • 2 pounds carrots, peeled and chopped into 1-inch chunks
  • 1 pound celery, chopped into 1-inch chunks
  • 1 pound yellow onions, halved, peeled, and cut into 1-inch chunks
  • 3 tablespoons canola oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 cup mellow white miso, divided

Directions

  1. Heat the oven to 425°F. Line two sheet trays with silicone mats or parchment.
  2. Add the carrots to one tray. Drizzle with 1 tablespoon oil and 1/2 teaspoon salt. Toss with your hands. Add the celery and onion to another tray. Drizzle with the remaining 2 tablespoons oil and sprinkle with 1 teaspoon salt. Toss with your hands.
  3. Stick both trays in the oven and roast for about 1 hour total. Every 20 minutes, rotate the trays and stir vegetables to encourage even cooking.
  4. When the vegetables are done remove both trays from the oven. Add about half of each tray to a blender. Add 2 tablespoons miso and 4 1/2 cups water. Blend until completely smooth, then pour into a large pot on the stove. Repeat with the remaining vegetables, remaining 2 tablespoons miso, and another 4 1/2 cups water—blended until smooth, poured into the pot.
  5. Season the soup with salt, if necessary. Thin with more water, if necessary, depending on how thick you like your soup. Warm over medium-low heat, stirring often, until it’s the temperature you like to eat your soup. Pour into a bowl and serve.

More Great Recipes:
Soup|Japanese|American|Carrot|Miso|Roast|Vegan|Vegetarian|Lunch|Dinner

Reviews (13) Questions (1)

13 Comments

flutephobia October 11, 2018
I really wanted to like this. I used my blender, then added more water once it was in the pot, because it was still pretty chunky. Then the soup was diluted. So I added more miso, then blended it even longer with my hand blender. Still way too chunky for a double blended soup. And now I have so much soup; I have soup for all of autumn. I think one needs a vitamix for this. everything about this screamed easy and delicious, but for me it was more effort than payoff.
 
tupperbear October 12, 2018
I made & w/Vitamix it was a breeze. Definitely a keeper.
 
Don October 11, 2018
Very disappointing, but it may have been too strong miso.
 
Berk O. October 7, 2018
Not bad. Seeing that it has miso, therefore an Asian twist, I added some shichimi togarashi for a kick. With added salt, came together. I also reduced the water to 8 cups for a thicker soup...
 
Wade October 1, 2018
I just made this. Good flavour and sooo easy! Only thing was my soup has little fibrous strands in it (celery?) Did I not blend it well enough? I only have a hand blender.
 
Author Comment
Emma L. October 2, 2018
Glad you liked it, Wade! Sounds like the hand blender might not have been strong enough. If you make the recipe again, you could: 1) peel away the tougher, fibrous outer layer of the celery before chopping and/or 2) chop the celery smaller before roasting, then adjust the cook time accordingly.
 
nancy September 26, 2018
nutritional data, please?
 
witloof September 25, 2018
I have to make dinner for a new mom who is a vegetarian and allergic to dairy, and this looks great!
 
BoyMomma September 25, 2018
Did you say what your favorite brand of white miso is? Did I miss it?
 
witloof September 25, 2018
Click the hyperlink.
 
Linda K. October 5, 2018
Try http://www.southrivermiso.com/
 
andrea October 5, 2018
What brand of miso did you use? I don't see a hpyerlink
 
Author Comment
Emma L. October 5, 2018
Hi! This is the brand I use: https://great-eastern-sun.com/shop/miso-master-miso/miso-master-organic-mellow-white-miso/