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Carrot Ginger Miso Soup

Serves 4


2 tbsp onion, chopped

3 cups vegetable broth

1 pound carrots, peeled and chopped

2 tbsp ginger, grated

2 tsp tamari

¼ tsp sea salt

3 tbsp miso paste

½ cup coconut milk

2 tsp cider vinegar


  1. Melt coconut oil over medium heat. Add onion and cook until transparent.

  2. Add broth, carrots, ginger, tamari, and sea salt and stir together. Cover and bring to a boil and then reduce heat to simmer.

  3. Cook until carrots are tender, about 5-10 minutes. Allow to cool for about 10 minutes.

  4. Add coconut milk, miso paste, and cider vinegar. Use an immersion blender or add ingredients to a blender and puree until smooth.

  5. Garnish with extra coconut milk if desired.


200 cals, 18g C, 5g P, 13gF

Click here to download the recipe.

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