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Easy Dairy-Free Carrot Soup with Miso and Ginger

Total Time 30 minutes
Author Noelle Parton


  • Carrots, chopped
  • Cauliflower, broken into pieces
  • Sweet onion, chopped
  • Mushrooms, sliced
  • Garlic, fresh or powder
  • Organic miso paste
  • Fresh ginger, sliced
  • Coconut oil, as needed
  • Water or broth
  • Toppings of choice: I used coconut milk, sprouted mung beans, roasted mushrooms, and fresh parsley
  • Kelp or dulse granules and black pepper, optional


  1. Steam equal amounts of carrots and cauliflower until tender. For every serving of soup you want, one large carrot is a good amount to use, so adjust based on that.
  2. While steaming, place onions and mushrooms, about 1/2 the amount of carrots used each (or more if desired!), and a few cloves of garlic on a baking sheet. Rub with just enough coconut oil to evenly coat and a sprinkle of salt.
  3. Roast on 400°F for 10-15 minutes, or broil for about 5 minutes paying close attention not to burn, until golden brown and caramelized. I add my sprouted mung beans to the pan too and let them get crispy! Yum!
  4. In a blender, add steamed and roasted veggies (keep out a few mushrooms for a topping if desired). To this, add a small spoonful (about a teaspoon) of miso paste and a knob of ginger. Blend on high while streaming in water until desired thickness and creamy.
  5. Taste. Does it need more miso or ginger? Add more if needed and blend again on high.
  6. Serve as is, or finish with your choice of toppings. I used a drizzle of coconut milk, sprouted mung beans, extra mushrooms, fresh parsley, black pepper and kelp. Serve hot or cold. Enjoy!