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Creamy Miso-Carrot Soup

Creamy Miso-Carrot Soup


  • 3 scallions, white and pale-green parts only, thinly sliced, plus more for garnish
  • 1 garlic clove, minced
  • 1 tablespoon coconut oil
  • 2 pounds carrots, peeled and cut into 2-inch pieces
  • 1 tablespoon freshly grated turmeric or 1 teaspoon ground turmeric
  • 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
  • Black pepper
  • 3 tablespoons white miso paste, whisked into 1/2 cup hot water
  • 1 quart water, plus 1/2 quart for blending
  • 1 lime, zested and cut into wedges
  • Pinch cayenne pepper
  • 1/4 cup cashews, soaked in water overnight and drained


  1. In a large pot, saute scallions and garlic in coconut oil over medium- high heat until soft and translucent, about 3 minutes.
  2. Add carrots, turmeric, ginger, a pinch of black pepper, and miso to pot and stir to combine. Add 1 quart water and lime zest. Cover, reduce heat to medium low, and simmer until carrots are very soft, about 25 minutes.
  3. Add cayenne, a pinch of black pepper, and cashews to pot. Using an immersion blender (or a blender, with carefully transferred batches), puree soup until smooth, streaming in remaining 1/2 quart water as you blend to achieve a velvety smooth consistency.
  4. Divide among four bowls and let chill, uncovered, in the refrigerator for about 2 hours. Before serving, garnish with scallions and lime wedges.


  • Created by Nicole Centeno, founder of Splendid Spoon, a soup-cleanse company

Nutrition Information

Per serving: 200 kcal cal., 7 g fat (3.5 g sat. fat), 32 g carb., 9 g fiber, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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