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Ginger Miso Carrot Soup

Serves 5


    This soup seamlessly blends the natural sweetness of carrots with zesty ginger and the added umami of rich, creamy miso. The bulk of this soup is provided by the humble carrot and yellow split peas, both of which you may already have in your fridge or pantry, making this soup convenient, budget friendly, and simple to prepare.


    Mighty miso

    The darker the miso paste, the longer the fermentation process was, meaning the flavour is deeper and more robust.


    Ginger Miso Carrot Soup


      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 onion, peeled and diced
      • 2 garlic cloves, peeled and diced
      • 2 Tbsp (30 mL) peeled and grated gingerroot
      • 2 tsp (10 mL) red miso paste
      • 4 cups (1 L ) diced carrots
      • 1/2 cup (125 mL) yellow split peas, rinsed and drained
      • 5 cups (1.25 L) low-salt vegetable or chicken stock


      Per serving:

      • calories153
      • protein6 g
      • total fat3 g
        • sat. fat1 g
      • total carbohydrates26 g
        • sugars8 g
        • fibre8 g
      • sodium265 mg



      In large saucepan over medium heat, add olive oil and onions. Cook for 5 minutes then add garlic, gingerroot, and miso paste. Stir for about 30 seconds then add in carrots, split peas, and stock. Bring to a boil and cook until carrots are soft, approximately 30 minutes.


      With immersion blender, or transferring to blender, purée soup. Serve immediately.



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