Carrot & Miso Soup

Carrot and miso soup

There is nothing more simple than making a soup. I grew up thinking Heinz tins of soup were the only option, until I moved out and my friend introduced me to a hand blender! This simple gadget is a lifesaver in the kitchen. I now regularly make my own houmous, smoothies, juices and soups. I would highly recommend investing in one if you don’t already own one. They’re so handy.
If like me you get home quite late in the evening a soup is also a quick and easy dish. You can simply chop all of your veg, shove it in a big pan, cover with stock and simmer for 20-30 mins. In the mean time you can shower or perhaps write a blog post, and make those short evenings more efficient.
Wow, I’ve made it sound so easy, you don’t even need to click through to the post! Ha! Just kidding, please click through… today’s soup recipe takes on a slightly different edge with the addition of miso paste.

Ingredients (serves 2):

  • 3 medium carrots, chopped
  • 1 leek, halved and thinly sliced
  • 1 medium onion, chopped
  • 1 medium potato, chopped into 1 inch cubes
  • 2tbsp olive oil
  • 3tsp miso paste
  • 2tbsp lemon juice
  • 500ml vegetable stock
  • Salt and pepper
  • Small handful of coriander, roughly chopped


  1. Pre heat the oven to 180 degrees. In a shallow roasting dish lay your carrots, leek and potato with 2 tablespoons olive oil and some salt and pepper. Mix together thoroughly and place in the oven for 30 minutes.
  2. When the vegetables are done, transfer them to a large sauce pan with the potatoes. Add the stock and bring to the boil. Turn the heat down and simmer for 20 minutes until the potatoes are tender.
  3. Add the miso paste and lemon juice and blend with a hand blender until you’ve created your desired consistency. (Note – add more water and/or stock to create a smoother texture if need be.)
  4. Garnish with coriander, some cracked black pepper and serve.

Carrot and miso soup recipe

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