Creamy carrot soup with miso

Low calorie
Nut free
Peanut free
Gluten free
Wheat free
Low fat
Want to make your own soup? This vegan carrot soup recipe is nice and soft and creamy, with a lot of flavour. Carrot soup with ginger and coconut milk. Those are winning combinations! And it turns out, because this recipe has already been approved by countless people and secretly in So if you like a hearty, wintery soup, this healthy carrot soup is for you!
Dinner & lunchSoup4 large bowls40 minutes preparation

This is what you need

Carrots1 kg
Red onions3
Roasted sesame oil2 tbsp
Ginger2 cm
Garlic2 cloves
Genmai miso2 heaped tbsp
Water750 ml
Coconut milk 80%200 ml
Pepper and saltto taste
Sesame seeds blackoptional


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Peel or scrub the carrots with tawashi (vegetable brush). Cut them into slices or bars. Cut the red onions into pieces.
  2. Put the sesame oil in a large pan (with a lid). Fry the onions in a glass for about 2 minutes.
  3. Clean the garlic and grate the ginger. Add together with the cut carrots to the onions and fry for a minute or 2.
  4. Deglaze with the water and coconut milk.
  5. Place the genmai miso in a mug along with some hot water. Stir until the miso is dissolved. Add to the pan.
  6. Place the lid on the pan and let it simmer gently for about 25-30 minutes, until the carrots are soft.
  7. Add salt and pepper to taste.
  8. Grind with a hand blender to a soft, creamy soup.
  9. Garnish with black sesame seeds or fresh parsley if you like.


  • Do you like spicy? Then add 1-2 teaspoons of chili flakes to the miso paste.
  • Delicious with homemade nori chips!
  • No miso at home? Substitute for 1.5 stock cube with miso.