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Carrot Ginger Soup with Miso

Carrot Ginger Soup with Miso

Carrot Ginger Soup (photo by I.C.)

Isabel Cowles Murphy | Chef's Blade

Velvety Carrot and Ginger Soup

From Candle Café Cookbook, Serves 4-6


-1 Tbsp olive oil
-3 medium onions, peeled and chopped
-5 cups of vegetable broth
-6 large carrots, peeled and chopped
-3 tablespoons finely grated fresh ginger
-1 teaspoon ground cinnamon
-1 teaspoon ground coriander
-pinch of cayenne
-sea sat and freshly ground pepper, to taste


In a large, heavy bottomed stockpot, heat olive oil. Add onions and sauté for about 7 minutes, or until golden.


Soup Ingreidents (I.C.)

Add the broth, a cup of water, the carrots and 2 tbsp of ginger. Bring to a boil then reduce heat and simmer, partially covered, for about 20 minutes, or until carrots are tender.

Remove pot from heat and cool for about an hour (if you don’t have an hour, be sure to pure the soup in small batches to prevent heat-related blender accidents…)

Pure the soup in a food processor or blender. Add the remaining ginger, cinnamon and coriander and blend again until very smooth. Serve warm or cold with a dollop of miso tahini dipping sauce and chopped scallions or chives.


Miso Tahini (photo I.C.)

Miso Tahini Dipping Sauce


1 c sweet, white miso
-1 c water
-1 c grated carrot
-1 tbsp grated fresh ginger
-3 tbsp tahini


Pure miso and water in a blender or food processor. Whisk in tahini until incorporated. Mix in carrots and ginger. Store refrigerated up to 1 week.