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Carrot and miso soup

Name: Carrot and miso soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 2
Ingredients: 1 tbsp vegetable oil; 1 onion, chopped; 2 thyme sprigs, plus extra leaves to serve; 2 garlic cloves, sliced; 500g carrots, washed and finely sliced; 600g vegetable or chicken stock; 1 tbsp white miso paste; Dash white wine vinegar; 1 bacon rasher (optional); Maple syrup (optional)

By: Pollyanna Coupland
Food producer, delicious.

Published: 16 Feb 23
Updated: 18 Mar 24

The sweetness of carrot soup is balanced perfectly with umami-rich miso in this easy soup recipe. Keep it veggie, or crumble crispy bacon on top.

For another irresistible soup recipe, try our tomato and chipotle soup.

Easy
March 2023

Test kitchen approved

Serves 2
Hands-on time 20 min. Simmering time 30 min

The sweetness of carrot soup is balanced perfectly with umami-rich miso in this easy soup recipe. Keep it veggie, or crumble crispy bacon on top.

For another irresistible soup recipe, try our tomato and chipotle soup.

Freezable

Nutrition: per serving

Calories: 117kcals
Fat: 5.4g (1.1g saturated)
Protein: 3g
Carbohydrates: 11.5g (10.1g sugars)
Fibre: 5.3g
Salt: 0.8g

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Ingredients

1 tbsp vegetable oil
1 onion, chopped
2 thyme sprigs, plus extra leaves to serve
2 garlic cloves, sliced
500g carrots, washed and finely sliced
600g vegetable or chicken stock
1 tbsp white miso paste
Dash white wine vinegar
1 bacon rasher (optional)
Maple syrup (optional)

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Method

Heat the oil in a medium saucepan over a medium heat then add the onion and cook for 5 minutes until soft. Add the garlic and cook for another minute, then tip in the carrots and thyme sprigs. Cook over a low-medium heat for 10 minutes until the carrots are just starting to caramelise, then pour in the stock, add the miso and bring to a gentle simmer. Cook for 30 minutes.
Once cooked, remove and discard the thyme then use a stick blender to whizz the mixture into a smooth soup. Taste and season with salt, pepper and a dash of vinegar if needed. Keep warm over a very low heat.
Heat a grill to high. Put the bacon rasher under the grill and cook until crisp on both sides (about 4 minutes), then lightly drizzle with maple syrup. Finely chop the rasher and set aside for the soup.

Divide the carrot soup between bowls, then sprinkle over the chopped crispy bacon and a few thyme leaves.

Recipe from March 2023 Issue

Nutrition

Nutrition: per serving

Calories: 117kcals
Fat: 5.4g (1.1g saturated)
Protein: 3g
Carbohydrates: 11.5g (10.1g sugars)
Fibre: 5.3g
Salt: 0.8g

delicious. tips

Take those extra few minutes to slice the carrots finely – it’ll help the soup cook quicker which means a fresher, more vibrant carrot flavour.

Eco tip: As the carrots get whizzed up anyway there’s no need to peel them – just chop off the root at the top and give them a good wash.