Carrot Ginger Miso Soup

Carrot Ginger Miso Soup


2 lb. Carrots (scrubbed or peeled)

1 Sweet onion (quartered)

3 tbsp. Extra virgin olive oil (divided into 1 ½ tbsp.)

Pinch of Salt

Pinch of Ground black pepper

3 Cloves garlic (grated)

2 in. Knob ginger (grated)

½ Small serrano pepper (finely chopped)

3 tbsp. Miso paste

5 c. Vegetable broth

2-4 tbsp. Farmer Foodie Golden Chedda Cashew Parm

2 Green onions (chopped, to top)

Chili crisp or oil (to top)

Optional Crispy Chickpea Topping Ingredients: 

2 tbsp. Extra virgin olive oil

1 (15 oz.) can Chickpeas (drained and rinsed)

2 tsp. Sesame seeds

½ tsp. Garlic powder

½ tsp. Onion powder

½ tsp. Paprika

½ tsp. Salt

½ tsp. Chili flakes


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Quarter the 2 lb. of carrots and place on a baking sheet with 1 quartered sweet onion. Drizzle with 1 ½ tbsp. of Olive oil, season with a pinch of Salt and Ground black pepper, and toss to coat. Transfer to the preheated oven and roast for 30-40 minutes, tossing halfway through, until very tender.
  3. Meanwhile, heat a medium pot over medium low heat and add the remaining 1 ½ tbsp. of Olive oil. Add 3 cloves of Garlic, 2 in. knob of Ground ginger, and ½ Small serrano pepper (finely chopped) and sauté until fragrant, about 2-3 minutes.
  4. To the pot, add the roasted carrots and onions, 3 tbsp. of Miso paste, 5 c. of Vegetable broth, and 2-4 tbsp. of Farmer Foodie Golden Chedda Cashew Parm. Use an immersion blender to blend until smooth. For an even smoother pureed soup, blend on high in a standard kitchen blender. Bring to a simmer over medium heat for about 5 minutes.
  5. Make the crispy chickpeas: Heat a medium skillet over medium heat. Add all ingredients for the chickpeas to the pan: 2 tbsp. of Extra virgin olive oil, 1 (15 oz.) can of Chickpeas (drained and rinsed), 2 tsp. of Sesame seeds, ½ tsp. of Garlic powder, ½ tsp. of Onion powder, ½ tsp. of Paprika, ½ tsp. of Salt, and ½ tsp. of Chili flakes. Saute, stirring often, until the chickpeas are golden brown and crisp, about 10 minutes.
  6. Top the hot soup with the chickpeas, sesame seeds, chopped green onion, and chili crisp or oil and enjoy!

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