Carrot Turmeric Miso Soup from

Carrot Turmeric Miso Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Karen Gibson


  • 1 tablespoon avocado or coconut oil
  • 2 small leeks white and light green sections, chopped
  • 1 pound carrots sliced (peel them if you don't know their source)
  • 3 cups vegetable broth
  • 1 teaspoon Kosher salt
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons minced ginger
  • 2 cloves garlic minced
  • 2 tablespoons white miso optional, but recommended
  • 1/4 cup coconut milk
  • chopped cilantro for garnish
  • sliced almonds for garnish


  • Heat oil in a Dutch oven or soup pot over medium until shimmering.
  • Add the leeks and carrots, stir to coat in the oil, and cook for 10-20 minutes, or until carrots are very soft (cooking times will varying depending on how thick the carrots were sliced). Sprinkle the vegetables with the salt and stir.
  • Scootch the vegetables to one side, and pour in a splash of vegetable broth into the cleared spot. Spoon the turmeric, black pepper, ginger, and garlic over the broth, and stir to create a fragrant paste.
  • Work the paste into the vegetables, then add 2 cups of the broth. Increase heat to medium-high, and bring the soup to a gentle boil, then reduce heat to medium-low.
  • Measure the miso into a small bowl, and spoon 3 or 4 tablespoons of the broth into the bowl. Stir or whisk until the miso is loose and pourable. Add to the soup.
  • Use an immersion blender or regular blender to smooth out the soup. If very thick, add small amounts of the remaining vegetable broth until it's the consistency you prefer.
  • Add the coconut milk and thoroughly mix into the soup, testing to ensure the soup doesn't loose its warmth.
  • Serve immediately, topping with cilantro and almonds.